Name: Horseradish Dunk
Yield: Makes about 2 cups (480 ml)
Ingredients: 1 cup/240 ml reduced-fat sour cream; 3/4 cup/105 g peeled, cored, and minced Granny Smith apple; 1/4 cup/60 ml drained prepared horseradish; 2 tbsp minced white onion; 2 tbsp fresh lemon juice; 1/2 tsp kosher or sea salt; 1/4 tsp freshly ground pepper; 1/4 cup/12 g finely snipped fresh chives; Roasted Fingerling Potatoes, baked potato chips, wedges of tart apples, rolled slices of rare roast beef

Every Passover, my maternal grandfather, Irving, made beet horseradish from scratch. He was a gardener with a true green thumb when it came to tomatoes, but I can't remember if he grew his own horseradish. What I do remember is how teary-eyed everyone got when he served my grandmother's homemade gefilte fish with his beet horseradish on the side. Through the sniffles, we all expressed delight and assured him that this batch was the hottest and best yet. Horseradish is one of those flavors I have always loved. For all you other horseradish lovers out there, here's a fabulous dip. Use extra-hot prepared horseradish to guarantee those sniffles and teary eyes.

Dip Do-Ahead:

This dip can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.

Recipe notes

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