Horseradish Spice Dip
Yield - 2 cups
2 TBSP PREPARED HORSERADISH
1 -3/4 CUPS CREAM CHEESE (Room Temperature)
1 TBSP CATSUP
1/2 BUNCH FRESH PARSLEY (Chopped fine)
Combine all ingredients in a mixing bowl, refrigerate and serve.
1 TBSP WASABI (Japanese green horseradish)
Substitute the wasabi for the normal prepared horseradish and delete the catsup.
1 TBSP LIME JUICE
1/2 TSP GROUND CAYENNE PEPPER
Add the above to the regular recipe it will give it a Caribbean flavor.
The dip can be placed in a mold then removed for display or just served out of shallow monkey dishes.
This is a good dip for fresh boiled seafood
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.