Description
This cool dip blends creamy mayo, tangy horseradish, and smoky paprika with melty cheddar, then tops it with fresh chives and parsley. Chill until firm, then scoop and crunch!
Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 4 ounce cream cheese softened
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon chopped chives
- 2 tablespoon chopped parsley
- 1/2 cup shredded cheddar cheese
Instructions
- In a medium bowl beat mayonnaise sour cream and softened cream cheese until smooth
- Stir in prepared horseradish and lemon juice until fully combined
- Add garlic powder onion powder smoked paprika cayenne salt and pepper and mix well
- Fold in chopped chives and parsley until evenly distributed
- Cover and refrigerate for at least two hours to allow flavors to meld
- Before serving stir the dip and sprinkle shredded cheddar cheese on top
- Serve chilled with tortilla chips vegetable sticks or onion petals
Notes
- Dip develops deeper flavor if chilled overnight
- Adjust cayenne pepper to increase or reduce spiciness
- For a lighter version substitute Greek yogurt for sour cream
- Store leftovers in an airtight container refrigerated up to three days