Horseradish Cream

prepared by and photo by Emily Doscher

A wonderful accompaniment to corned beef or roast beef.

Size: makes about 1 1/2 cups

1 cup sour cream
6 tbsp prepared white horseradish (about 4 oz)
1 tbsp finely chopped dill pickle
1 tbsp chopped fresh chives or green onion tops


Whisk all ingredients in small bowl to blend.  Cover and refrigerate at least 2 hours.  Can be made 2 days ahead.  Keep refrigerated.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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