The Washington Post

Confetti Vegetable Smish

Confetti Vegetable Smish 1.000
Oct 12, 2006

Here, the vegetables' role is mostly to lend color to the cream cheese spread smish, so it's the peelings of the radishes and zucchini that are used (reserve the flesh for another use). If using a mini-food processor to dice the vegetables, do them separately to better control their size. Serve with crackers.

Servings: 1 cup
  • 6 bright red radishes (peelings only), finely diced
  • 1 small zucchini (skin and about 1/8 inch of flesh), finely diced
  • 1/2 medium carrot, peeled and finely diced
  • 7 ounces prepared cream cheese spread (such as smoked jalapeño, chive and onion or walnut herb)
  • Salt
  • Freshly ground black pepper


On a plate, combine the diced radish, zucchini and carrot. Taste the cream cheese spread and add salt and pepper to taste. Roll the cheese spread into a log about 4 inches long and then roll the log in the diced vegetables, gently pressing the vegetables into the cheese. If not serving immediately, cover and refrigerate. Bring to room temperature before serving.

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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Marcia Kramer.

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Nutritional Facts

Calories per 2-tablespoon serving: 127

% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 7g 35%

Cholesterol: 35mg 12%

Sodium: 157mg 7%

Total Carbohydrates: 3g 1%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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