Horseradish Dip & Sauce
Easy Horseradish Dip makes Chips and Pretzels Cheer!
Easy, creamy Horseradish Dip makes Chips and Pretzels stand up and take notice, but this low carb dip works great with veggies, and makes a true splash on steaks and burgers too! So, so versatile, all (three!) ingredients keep well in the refrigerator, ready to make at any time.
It’s been my experience that there are only two types of people when it comes to horseradish: the ardent admirers and the squinch up the facers. Middle ground does not exist with horseradish in it’s many forms.
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice and prepared as a condiment.
The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root.[2][3][4][5]
https://en.m.wikipedia.org/wiki/Horseradish
The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.
This recipe uses Prepared Horseradish. Grated fresh horseradish will not work here.
Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It can be stored for months under refrigeration, but eventually will darken, indicating it is losing flavour and should be replaced.
https://en.m.wikipedia.org/wiki/Horseradish
Horseradish Dip is a copycat recipe from a favorite haunt back in the day:
The Plymouth Tavern right here in Erie, PA. The history alone makes it worth a stop and see, but the food was always a big hit. (Right behind the icy, cold beer and fresh popcorn.) We’d order the Chips and Dip and get a big bowlful of smooth and creamy horseradish dip. This recipe is pretty close, although nothing can match the ambience of the original. We used the dip on their awesome Rubens too. Now I’m really hungry!
I use my favorite immersion blender (affiliate link) for this recipe, but a food processor (affiliate link) would work great too. As long as you let the cream cheese come to room temperature, a little elbow grease will get the job done as well.
Combine all ingredients in your processor.
Then give it a whir ~ and enjoy!
Horseradish Dip keeps really well in the fridge – so you can make this well in advance. The longer you keep it the spicier it seems to get though. You’ve been warned!
Horseradish Dip (And Sauce!)
Ingredients
- 8 ounces Cream Cheese (1 brick)
- 8 ounces Prepared Horseradish
- Frank's Red Hot Sauce
Instructions
- Combine softened cream cheese, prepared horseradish (include all liquid) and hot sauce to taste in the bowl of a food processor or immersion blender. We use about 5 heavy dashes then check for taste.
- Serve immediately, or refrigerate until use. Keeps well in the refrigerator for up to two weeks.
I’m glad you continue to enjoy the horseradish dip!
The chips/pretzels and dip at The Plymouth 😋
Lots of great memories… should we head over and see if the ‘ambiance’ is still there?
Absolutely!