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.
Ingredients
Makes about 2 cups (480 ml)
Skinny Dippers:
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.
Nutrition Per Serving
This dip can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.
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Reviews (1)
Back to TopMade with regular sour cream and proccessed the apples and onion. Added just about 1/2 TBSP of lemon zest. Everyone was circling this dip and ignoring the rest of the food. This will be my new go to for something different to bring or have at a party.
zarpsmom
1/4/2012