Prep 5 mins
Cook 2 hrs
This sauce is a great companion to prime rib, corned beef, steak or kielbasa. It is also really great on sandwiches. Needs to be kept refrigerated. I got this recipe from the March 2008 edition of bon appetit. Cook time is refrigeration time.
- 1 cup sour cream
- 6 tablespoons prepared white horseradish (about 4 oz)
- 1 tablespoon finely diced dill pickle
- 1 tablespoon finely chopped fresh chives
- Mix all ingredients together until well blended.
- Cover and refrigerate for 2 hours before use.
Good dip. I cut the horseradish to 2/3 cuz I'm a whimp... I definitely couldn't do the full amount. I liked the diced pickles in the mix. Made for ZWT6.
Most Fridays I take in one or two homemade dips for drinks at work. This one was a big hit. I worried that the horseradish might be overpowering, but very few people picked that secret ingredient. My only change was to use a whole dill pickle -- I know my audience. Thanks for a winner.
Good sauce! I made this as directed, but I forgot the chives until after the photos while we were eating. I'd never had a horseradish sauce with dill pickles in it - they added a nice little crunch. Thanks Kim. Made for Photo Tag.