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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
Serves: 6 to 8
ounces bar cream cheese, room temperature
cup sour cream
ounces crumbled feta
cup fresh parsley, chopped
tablespoon Dijon mustard
cups finely chopped fresh peeled horseradish
cup heavy cream
- Stir together all ingredients; store in an airtight container up to 3 days.
- This recipe was entered in the contest for Your Best Recipe with Horseradish