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