Hors d'oeuvres from heaven start from organic roots!
Wash radishes and trim the root ends so they'll stand upright. Cut 1/4 inch or so off of the stem ends. Using a small melon ball cutter, scoop out the center of each radish, leaving a thick shell.
In a small mixing bowl, blend together Organic Valley Neufchatel, lemon juice, balsamic vinegar, chives and salt and pepper to taste. With a small knife or pastry tip, fill radishes with chive-infused Neufchatel mixture.