Creamy Horseradish Dip
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes, plus 1 hour chilling
Yield
Serves 6 (Makes 1 1/2 cups)
Ingredients
¾ cup mayonnaise ¾ cup sour cream 2 scallions, sliced thin¼ cup prepared horseradish, squeezed of excess liquid1 tablespoon minced fresh parsley leaves ⅛ teaspoon ground black pepper
Instructions
- Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)
Time
10 minutes, plus 1 hour chillingYield
Serves 6 (Makes 1 1/2 cups)Ingredients
¾ cup mayonnaise
¾ cup sour cream
2 scallions, sliced thin
¼ cup prepared horseradish, squeezed of excess liquid
1 tablespoon minced fresh parsley leaves
⅛ teaspoon ground black pepper
Ingredients
¾ cup mayonnaise
¾ cup sour cream
2 scallions, sliced thin
¼ cup prepared horseradish, squeezed of excess liquid
1 tablespoon minced fresh parsley leaves
⅛ teaspoon ground black pepper
Ingredients
¾ cup mayonnaise
¾ cup sour cream
2 scallions, sliced thin
¼ cup prepared horseradish, squeezed of excess liquid
1 tablespoon minced fresh parsley leaves
⅛ teaspoon ground black pepper
Why This Recipe Works
Supermarket and soup-mix dips have given the crudité platter a bad reputation. We were determined to devise a homemade dip recipe to rectify this situation. Our best dip recipes began with either a mayonnaise-sour cream or a mayonnaise-yogurt base for body, richness, and velvety texture. Then we added flavor-charged ingredients—the fewer the better—for maximum flavor with minimum fuss.
Instructions
- Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)
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