Creamy Horseradish Dip

In addition to the Sweet and Salty Pecans, I wanted to make a nice vegetable dip for our friends on Saturday night.  I asked Bret to browse through the Cook's Illustrated Cookbook (another gift from the Boston Brunchers' Birthday Brunch) to see if any of the dip recipes looked appealing to him.  He pointed out the Creamy Horseradish Dip recipe, which sounded like it would be pretty flavorful.

First, I gathered the ingredients:

• 3/4 cup light mayonnaise (original recipe calls for regular mayo) 
• 3/4 cup sour cream
• 2 scallions, sliced thin
• 1/4 cup prepared horseradish, squeezed of excess liquid
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon pepper

I combined all of the ingredients in a plastic container until the dip was smooth and creamy.

I put the dip in the refrigerator to chill and to let the flavors blend together.  The recipe says that the dip should be chilled for at least one hour but can be refrigerated for up to two days.  I just kept it in the refrigerator for about six hours.

Before our guests arrived, Bret and I cut up some celery sticks and cucumber slices.  I transferred the dip to a serving platter with baby carrots, celery sticks and cucumber slices.

Overall, the dip had a great flavor because of the horseradish.  However, I felt like the mayo flavor was way too strong.  Bret disagreed and our friends seemed to enjoy the dip a lot.  I think I would love to make this creamy horseradish dip again with sour cream and Greek yogurt.

As the holiday season approaches, I'm looking forward to discovering new dip recipes.  Tell me, what is your go-to dip recipe?