Total Time
20 Mins
Yield
About 3/4 cup (serving size: 1 tbsp.)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

In a food processor, purée parsley with ginger until as fine as possible, scraping bowl as needed. Add horseradish, salt, and sour cream. Whirl until smooth and bright green, at least 1 minute, scraping bowl as needed.

Step 2

Make ahead: Up to 2 days, chilled.

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