Horseradish Chive Cream Dip with English Mustard
This creamy horseradish dip blends soured cream, mayonnaise, English mustard and fresh chives into a cold, punchy side for beef and potatoes. It’s especially good when the barbecue spread needs something sharp, savoury and refreshing rather than smoky or sweet.
Ingredients
- 180 g extra thick soured cream
- 60 g Hellmann’s mayonnaise
- 1½ tbsp creamed horseradish
- 2 tsp Colman’s English mustard
- 1 tbsp finely chopped fresh chives
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- ¼ tsp Maldon sea salt crushed
- ¼ tsp black pepper
- 1 tsp lemon juice
Optional finish
- extra chopped chives
- extra black pepper
- tiny dab of creamed horseradish
Instructions
Mix the creamy base
- Add the extra thick soured cream and Hellmann’s mayonnaise to a bowl. Stir or whisk until completely smooth.
Add the sharp ingredients
- Mix in the creamed horseradish, Colman’s English mustard, Worcestershire sauce, apple cider vinegar and lemon juice until fully combined.
Season the dip
- Add the crushed Maldon sea salt and black pepper. Stir thoroughly, then taste once for balance.
Fold through the chives
- Add the chopped fresh chives and gently fold them through the dip.
Chill before serving
- Cover and refrigerate for 30 minutes. This firms the dip and lets the heat from the horseradish and mustard settle into the dairy base.
Finish and serve
- Spoon into a chilled serving bowl, then top with a few more chives, extra black pepper and a tiny dab of creamed horseradish if you want to signal what’s inside.
Notes
Creamed horseradish is the easiest way to get that nasal heat without wrecking the texture. Fresh horseradish can be wonderful, though it’s often too fierce and a bit fibrous for a smooth dip like this. The creamed version blends neatly into the soured cream and gives a more even warmth across each bite.
Colman’s English mustard helps sharpen the dip in a different way. Horseradish gives a cool, rising heat that hits the nose, while mustard has that drier, more direct kick. Using both means the dip tastes awake from the first spoonful. Lemon juice and apple cider vinegar stop the dairy from feeling too lush, which matters when you’re serving it with fatty beef or potatoes.
Nutrition
Calories: 116kcalCarbohydrates: 2.9gProtein: 1.4gFat: 11gSaturated Fat: 3.7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.1gCholesterol: 17mgSodium: 265mgPotassium: 71mgFiber: 0.2gSugar: 1.4gVitamin A: 290IUCalcium: 39mgIron: 0.3mg
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