Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes, family-oriented one-dish wonders, updated classics, and creative gourmet entrees. Each and every one of the more than 250 superbly seasoned, beautifully presented and eco-friendly meals was selected to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration. Get ready to have your taste buds rewarded with remarkable style and grace.
* Recipe makes 10 servings.
Serve this zesty, simple, crowd-pleasing dip with a variety of raw vegetables — pineapple is a favorite. For a crispy accompaniment, serve with pretzels, crostini or pita chips.
8 ounces light whipped cream cheese
1 cup shredded cheddar cheese
¼ cup sour cream
3 tablespoons prepared horseradish
1 vegetable bouillon cube with sea salt, mashed
In a food processor, combine cream cheese, cheddar cheese, sour cream, horseradish and mashed bouillon cube until well blended, combine making sure that the bouillon cube is fully integrated into mixture. Transfer to a bowl and serve immediately or cover and refrigerate. Serve at room temperature.
Disclosure: This recipe and photo are courtesy of the cookbook featured within this post.
1 comment:
My father used to love horseradish and I couldn't eat it whenI was young. now I too enjoy it and am sure I would love this recipe. I have never tried vegetable bouillon cubes with sea salt.
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