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Cream cheese with horseradish

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Ingredients for 4 servings:

  • 300 g cream cheese
  • 1 piece(s) horseradish, fresh, finely grated
  • 3 pinch(s) black pepper from the mill
  • 3 pinch(s) sea salt, fine
  • 3 dashes lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Finely grate or shred the horseradish root. The amount depends on how spicy you like it; I use about a handful. The spice will increase slightly as it rests. Mix all ingredients well with a fork, cover, and let stand in the refrigerator for about 3 hours. Season to taste; if it’s too spicy, you can tone it down a bit with more cream cheese. Perfect with baked potatoes, boiled potatoes, on bread, or as a dip for roast beef or cold roasts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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