1-8oz block Cream Cheese, softened
1/4 c. Butter, softened (do not use margarine if you can avoid it!)
1 c. finely chopped radishes. About one bunch. (I dry the radishes after chopping with paper towels so they won't turn the dip pink.)
1/2 c. finely chopped green onions
2 tsp dried parsley flakes
1/2 tsp season salt (I prefer Lawry's)
1/4 tsp garlic powder
Cream butter and cream cheese together in medium bowl. Combine remaining ingredients until well combined. Chill overnight or for a couple of days for best flavor. Okay, you can chill for at least ONE hour, but the flavors will taste better if you can plan ahead and let it sit longer. Trust me on this one.
Serve with either crackers or veggies.