Horseradish Cream

Preparation info

  • Difficulty


  • Yield: About

    1 cup

Appears in


  • ½ cup peeled, finely diced cucumber
  • Salt
  • 1 cup yogurt cream or sour cream (plain yogurt will be too watery)
  • 1 large garlic clove, minced and mashed to a paste with ¼ teaspoon salt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon drained bottled white horseradish, or to taste
  • Freshly ground black pepper


Start the horseradish cream at least 30 minutes before serving to develop the flavors. Sprinkle the cucumber with ¼ teaspoon salt. Let stand for 10 minutes. Wrap in paper towels or a kitchen towel and squeeze out as much liquid as possible. In a small bowl, combine the cucumber with the other ingredients. Adjust the seasoning to taste. You can refrigerate the horseradish cream, but let it come to room temperature before serving.