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Radish Crudites with goat cheese dip

6 ounces soft goat cheese (3/4 cup)

1/4 cup ricotta cheese

1 tablespoon white-wine vinegar

1/4 teaspoon course salt

fresh ground pepper

1/4 teaspoon sugar

2 tablespoons olive oil

Assorted radishes, (easter egg, red, black or french breakfast radish) halved or sliced thin if large. If serving black radish peel, slice then soak in salted water for an hour prior to serving.

Blend goat cheese, ricotta, vinegar, salt, a pinch of pepper, the sugar, and oil in a food processor or blender until smooth. Transfer dip to a serving bowl; season with salt and pepper. Serve with assorted radishes.

Dip can be refrigerated, covered up to 4 days.

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