Author Notes
This recipe is from my blog, The Wright Recipes, when I decided to bring home a gnarled bit of horseradish and see what I could do it with it. —Caroline Wright
Ingredients
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8 ounces
bar cream cheese, room temperature
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1/2 cup
sour cream
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6 ounces
crumbled feta
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1 cup
fresh parsley, chopped
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1 tablespoon
Dijon mustard
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2 cups
finely chopped fresh peeled horseradish
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1/2 cup
heavy cream
Directions
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Stir together all ingredients; store in an airtight container up to 3 days.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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