Make Herbal Spreads, Dips and Butters: Harold's-My-Hero Horseradish Bagel Spread


| December/January 2007



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Give hearty, more intense herbs like lavender, sage or rosemary plenty of time to develop by refrigerating the mixture for a few hours before serving. More delicate herbs like basil, tarragon or parsley can be added right before serving.


Photo by Matthew Stallbaumer

Harold’s, the only Jewish-style deli in my hometown of Knoxville, Tenn., recently closed, but I still have fond memories of the red beet-horseradish spread set at every table and this bagel spread captures its essence. I enjoy the pungent flavor of horseradish, so adjust the seasonings to suit your tastes.

• 8-ounce package cream cheese, softened
• 1 tablespoon tarragon vinegar
• 1/4 cup canned or cooked beets, mashed
• 1/2 teaspoon ground black pepper
• 2 tablespoons prepared horseradish

1. In a mixing bowl, whip cream cheese and vinegar with a handheld mixer about 1 minute or until creamy. Gently fold in beets, black pepper and horseradish and stir until combined. Spoon mixture into a serving bowl and serve immediately.

2. Leftovers will keep 3 days in the refrigerator.


Regular Herb Companion contributor Rose R. Kennedy loves experimenting in her Knoxville, Tenn., kitchen with homegrown herbs.





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