- 2 cups sour cream
- ½ cup prepared horseradish (or very finely grated fresh horseradish)
- 2 teaspoons white vinegar
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
1. In a medium bowl, mix sour cream, horseradish, vinegar, salt and pepper. Add more horseradish, salt, or pepper to taste. Refrigerate until serving.
2. This spread can be made up to 3 days ahead.
Horseradish Cream. To import, drag image to your MacGourmet recipe box.