Return to Content

Horseradish Spread with Belgian Endive

by

Yield: Serves 4

Spoon this light, creamy spread into spears of Belgian endive to serve as an appetizer or salad.

Ingredients:

  • 1/2 cup sour cream
  • 2 tablespoons grated horseradish root (or use Creamy Horseradish)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Generous pinch of cayenne
  • 1 cup heavy cream
  • 2 heads Belgian endive, separated into spears

Instructions:

1. Combine the sour cream, horseradish, lemon juice, salt, and cayenne in a small bowl and mix until well blended. In another bowl, whisk the cream until soft peaks form. Fold into the sour cream mixture and chill.
2. To serve, spoon the mixture into the lower third of each endive spear and arrange the filled leaves in a spokelike fashion on a large glass serving plate. Set a small container of spread in the center for dipping if you wish.
Updated Friday, November 19th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350