Make Ahead

Simple Horseradish Dip

March 25, 2011
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
Ingredients
  • 8 ounces bar cream cheese, room temperature
  • 1/2 cup sour cream
  • 6 ounces crumbled feta
  • 1 cup fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 2 cups finely chopped fresh peeled horseradish
  • 1/2 cup heavy cream
In This Recipe
Directions
  1. Stir together all ingredients; store in an airtight container up to 3 days.

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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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.