Horseradish Dunk

Every Passover, my maternal grandfather, Irving, made beet horseradish from scratch. He was a gardener with a true green thumb when it came to tomatoes, but I can't remember if he grew his own horseradish. What I do remember is how teary-eyed everyone got when he served my grandmother's homemade gefilte fish with his beet horseradish on the side. Through the sniffles, we all expressed delight and assured him that this batch was the hottest and best yet. Horseradish is one of those flavors I have always loved. For all you other horseradish lovers out there, here's a fabulous dip. Use extra-hot prepared horseradish to guarantee those sniffles and teary eyes.

Preparing Time: -
Total Time: -
Served Person: Makes about 2 cups (480 ml)

Condiment/Spread Dairy Fruit Condiment Horseradish Apple Tailgating Chill Party Sour Cream

1/4 tsp freshly ground pepper
2 tbsp fresh lemon juice
1/2 tsp kosher or sea salt

Preparation In a medium bowl, whisk together the sour cream, apple, horseradish, onion, lemon juice, salt, and pepper. Using a rubber spatula, fold in the chives. Refrigerate at least 1 hour to allow the flavors to meld and the dip to thicken. Dip Do-Ahead:This dip can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.Serving size: 2 tbsp Per serving: Calories 32; Fat 2.0 g (sat 1.2 g, mono 0.6 g, poly 0.1 g); Protein 1 g; Carb 3 g; Fiber 0 g; Chol 5 mg; Iron 0 mg; Sodium 52 mg; Calc 22 mg Nutritional analysis provided by Skinny Dips From Skinny Dips by Diane Morgan. Text copyright Â© 2010 by Diane Morgan; photographs copyright Â© 2010 by Sheri Giblin. Published by Chronicle Books LLC.

Horseradish Dunk

Ingredients

Nutrition facts