Yield: ~1½ cups (serves 8-10 as an appetizer)

Equipment

Ingredients

Steps

1. Soften the cream cheese: Set cream cheese out at room temperature for 30-45 minutes, or microwave in 10-second bursts until pliable but not melted.
2. Beat until smooth: In a medium bowl, beat the cream cheese with an electric mixer until fluffy, about 1-2 minutes.
3. Add wet ingredients: Add sour cream, horseradish, lemon juice, and Worcestershire sauce. Beat on low until just combined, scraping down the sides as needed.
4. Season and finish: Fold in chives, salt, and pepper. Taste and adjust horseradish and salt to preference.
5. Chill: Cover and refrigerate at least 30 minutes to let flavors meld. Can be made up to 2 days ahead.
6. Serve: Transfer to a serving bowl. Serve cold with dippers.

Tips

• Horseradish potency varies: Store-bought prepared horseradish ranges from mild to very hot. Start with 2 tbsp, taste, then add more if needed.
• Drain excess liquid: If your prepared horseradish is watery, squeeze out excess liquid before adding to prevent a runny dip.
• Make-ahead note: If making more than a day ahead, wait to add chives until serving—they’ll discolor and lose their bite.
• Room temperature matters: Cold cream cheese will leave lumps. Don’t skip softening.

Serving Suggestions

Works well with pretzel bites, sturdy potato chips (kettle-cooked), rye crackers, crudités (carrots, celery, bell pepper strips), or spread on roast beef sliders.

Variations

• Bacon horseradish dip: Fold in ½ cup crumbled crispy bacon.
• Dill horseradish dip: Add 1 tbsp fresh dill (or 1 tsp dried) for a more herbaceous profile.
• Extra creamy: Swap half the sour cream for mayo for a richer texture.
• Cheesy version: Fold in ½ cup finely shredded sharp cheddar.

Storage

Store in an airtight container in the refrigerator for up to 5-7 days. Stir before serving if any separation occurs.