The amazing taste and ease of preparation balance the expense of the ingredients in this dip. Truffle oil is produced when truffles are soaked in olive oil. The aroma and freshness weaken over time, so be sure to buy a fresh bottle and make this dip often. It’s also fabulous spooned on top of mashed potatoes, sweet potatoes, or risotto or tossed with linguine.

Makes about 1½ cups.

1 9-ounce log goat cheese, at room temperature
2 to 3 teaspoons truffle oil, or to your taste
4 radishes, trimmed and grated
¼ cup chopped fresh chives

1. Place all the ingredients in a small mixing bowl and mash together with a fork to combine

2. Transfer to a serving bowl and serve immediately, or cover and refrigerate for up to 1 week. If refrigerated, let soften a bit before serving, if desired.

Variation: Substitute one 8-ounce package of cream cheese for the goat cheese.

Serve with cucumber rounds or triangles of thinly sliced pumpernickel bread.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)