The days with cold temperatures are fewer new and we actually have warm ones in the Catskills. Enough warmth so that our chives can be snipped and enjoyed. Better for Suzi to snip with scissors than the deer with their teeth. Deer are swarming this year and bold enough to come right up the herb bed in front of our kitchen. I see them, I yell, I go outside, I yell closer. Damn deer know they have ticks.
Well, our chives are perfect. And so is this dip. I suggested it for the Super Bowl a few years ago. It’s spring perfect as well.
Great Party Dips by Peggy Fallon is a slim, interesting book that has all the classics — salsa fresca, guacamole, creamy herb dip — plus new dip ideas that are just the ticket for the Super Bowl. Well, a food ticket. Nothing here is going to get you into the game.
If you do just happen to have a spare ticket, you can email me. I would be thrilled. Somewhere on or near the fifty yard line.
This dip has a lightness that comes from folding in whipped cream, an irresistible ingredient for me. And, it can be made up to three days in advance, so party preparation can be spread over multiple days. The last thing you need, at the start of your party, is to already be tired from getting ready for your own party. Dividing the effort of preparing that party spread over multiple days is simply wise planning.
Creamy Horseradish Dipping Sauce with Fresh Chives
Yield: 1 ½ cups, enough for 6-8
Ingredients:
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons honey-Dijon mustard
- 2 tablespoons prepared white horseradish, or more to taste
- 1/4 teaspoon ground white pepper
- ½ cup heavy cream
- 1 tablespoon minced fresh chives
Preparation:
In a medium bowl, combine the sour cream, mayonnaise, mustard, horseradish and white pepper.
In another bowl, whip the cream until forms stiff peaks. Fold the whipped cream and chives into the horseradish mixture until blended.
Transfer to a small bowl, cover, and refrigerate for at least 2 hours or up to 3 days before serving.