Too bad I didn’t get around to digging my horseradish. Toby and I had it on the to-do list this fall before the weather turned cold so we could grate it outside on the back porch. The stuff is so strong that the fumes could peel paint. But with all the other winter preparations to attend to, I never managed to harvest any, and now I have this really delicious recipe for a New Year’s Eve dip and my horseradish is frozen in. So off to the store for it.
This dip was passed around this summer, actually, at a gathering for the Right Rev. Steven T. Lane, Episcopal bishop of Maine, when he visited the island’s summer chapel. Phillip Ladd provided the reception space, dip, and when I asked for it, the recipe.
I tend to associate horseradish with New Year’s Eve because my Aunt Marian used to spend the holiday with my family when I was growing up. She brought roast beef sliced very thinly and spread with horseradish and cream cheese, rolled up and cut into bite-size pieces. Sometimes she made it with dried beef. I thought it was heavenly. Still do.
Of course this dip is rich with all the cheese and sour cream, and nearly everything tastes better with bacon on it. The recipe calls for a pleasant level of horseradish but if you like it more pungent, go ahead if you want and add enough to clear your sinuses.
I provide two versions below, one designed for the microwave and the other for the oven.
Both come with my heartfelt wishes for the very best for you in 2012.
Bacon Horseradish Dip
Makes about 2 cups of dip
1¼ cups shredded cheddar cheese
½ cup sour cream
3 ounces softened cream cheese
3 tablespoons prepared horseradish
¼ cup freshly cooked bacon, finely chopped
Chives or parsley for garnish
Microwave method: Combine 1 cup shredded Cheddar with sour cream, cream
cheese and horseradish. Beat until very smooth. Spread in a microwave-safe 9-inch pie plate.
Zap for a minute at high in microwave, then stir and respread evenly. Sprinkle with the bacon and remaining Cheddar. Microwave again for one to two minutes until cheese is melted. Sprinkle with chives or parsley and pass with crackers.
Oven method: Preheat oven to 350 degrees. Combine 1 cup shredded Cheddar with sour cream, cream cheese and horseradish. Beat until very smooth. Spread in a 9-inch pie plate.
Sprinkle with the bacon and remaining cheddar. Heat for 15 minutes until cheese is melted and you can see a little bubbling around the edges of the dip. Sprinkle with chives or parsley and pass with crackers.
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