Prep 5 mins
Cook 0 mins
We like to serve this with grilled peppers and toasted baguette. Edited to add: if you're using store bought wasabi paste, be aware that it is MUCH weaker, and if you want it to have a kick, you'll need to add quite a bit more.
- 1 lb sour cream
- 1⁄2 lemon, juice of
- 2 teaspoons wasabi paste
- 1 garlic clove, crushed
- 2 teaspoons fresh horseradish, grated
- salt and pepper
- Stir lemon juice and wasabi paste into the sour cream.
- Add crushed garlic and horseradish.
- Season with salt and pepper to taste.
This was very good, but quite mild. I used a very potent powdered wasabi, and some pretty strong horseradish (Bubbe's), although I realize fresh would be a lot stronger than bottled. I think in future I'll increase the wasabi at least. It went very well with crudites. Thanks for posting, AmandaInOz! UPDATE: I made this again using double the horseradish and double the wasabi, and let the wasabi sit longer before stirring it in--it was so much better this time! We all liked it before, but we like it even better with the additional kick! It's still not very hot, just has a little kick to it. If it was too hot, DS wouldn't touch it!
This was a NICE CREAMY dip with a hint of flavor. I also think it needs more punch from the wasabi and horseradish. Next time I think I'd at least double them. I used fresh grated horseradish from a homemade horseradish sauce I made. I let this sit overnight and we enjoyed it with crudites for an Asian theme dinner. Made for Beverage tag.
This was creamy and tasty. I expected and want more heat! I served this on a pot roast.