Tag Archives: horseradish

Red Radish Spread (updated)

It’s only been recently that I discovered I like radishes. Up until now I always thought I hated them. I really don’t know why. I don’t remember actually eating one when I was younger and deciding that it was gross. I don’t actually remember ever eating one before stating I didn’t like them. Then one day I decided to try one in my salad. Lo and behold I liked it! Go figure. So when I came across this recipe for a Red Radish Spread I thought it was a unique ingredient for a dip/spread. I am always looking for a different spread/dip to serve. We get tired of the same old onion dip, spinach dip, crab dip and so on. This recipe is also from The Queen Victoria Bed & Breakfast Inn that I mentioned in a post the other day.  There is nothing really weird in the recipe and though I haven’t actually made this yet I am going to get some radishes this weekend and give it a try.


8 ounces light cream cheese, softened

1 cup chopped red radish (a small bag should be good)

2 tablespoons horseradish

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon dried dill

1 clove garlic, minced


Process all ingredients in a food processor. Cover and chill several hours.

Serve with crackers or veggies.

Makes 1½ cups

Ok, I made the spread. It came out delish! I know, this kind of looks like strawberries. It was very tasty though and I of course added more garlic than the recipe called for. Still great! So easy to make too. Try it!!

Onion-Horseradish Dip

I am always looking for new and different dips. You get tired of the same old onion dip, same old guacamole, same old veggie dip and so on. I have a stack of magazines that I need to go through for recipes and tips etc. for the blog. One weekend I was going through the Better Homes and Gardens and came across some recipes that all used an immersion blender. You know, the little boat motor thing. This recipe can actually be made in a food processor as well but I followed the directions and used my immersion blender. After splattering myself as I always do, the dip was finished. It was delicious! I would also say it was better the next day. First day the flavors were a bit strong. So if you can wait a few hours or even overnight, it will be worth the wait. I also tweaked it as I always do. It calls for ¼ of a medium red onion. But as you will see in the pictures, I didn’t quite have it so I added a chopped shallot as well. (The pic shows 2 shallots, but I only added one) The garlic clove I used is pretty big, it probably equals 2 normal cloves but we like garlic! I also used heavy whipping cream, calories weren’t that much different from the light so I went for the extra flavor. You can serve with veggies which we did the second night but I had just found these incredible chips at BJ’s Wholesale Club. OMG! They are incredibly light and crisp, salty and just plain delicious! (110 calories in 33 chips!) This recipe also makes a great topping for a nice steak, chops or even chicken!


4 oz. wedge blue cheese (cheaper than buying crumbled)

4 oz. light sour cream (you can use regular if you want)

¼ cup whipping cream

¼ of a medium red onion, roughly chopped (or a large slice like I have above)

1 medium shallot, roughly chopped

1 clove garlic, minced

½ – 1 teaspoon prepared horseradish (I used 1 teaspoon- we love horseradish)


1. In a medium bowl crumble about ¾ of the blue cheese. Add the sour cream, whipping cream, red onion, shallot, garlic, and horseradish. Use an immersion blender* to blend cheese mixture until almost smooth.

2. Transfer to small bowl. Crumble remaining blue cheese and sprinkle over the top. Serve with veggies or chips!

* If you don’t have an immersion blender put ingredients in food processor and blend till smooth.

Makes 10 servings (2 TBSP): Each serving has about 85 calories, 8 grams of fat, 23 mg cholesterol, 170 mg sodium, 1 gram carbs, 3 grams protein

Andrea’s Bloody Marys

Time for the weekend yet again! Hooray! Nobody ever really thinks about drinking too much but we’ve all done it and regretted it the next morning. Especially as we get older! It seems like it takes longer to recover the next day! Well my recipe for Bloody Marys will help with that fuzzy hangover feeling the next morning, or afternoon. Friends and family have laughed at us when we insist on making bloody marys to help with a hangover. But after just one drink the fog has lifted from the brain and you start to feel human again. It really works! I always make a large pitcher of these because they are so good and will last a while even if you don’t drink them all the same day. I also like to garnish with celery and pickled green beans. I first tried the green bean garnish when we were in New Orleans a few years ago.  My measurements are approximate as I never really measure when I make these. Give it a try! This recipe will make about 6 drinks depending on the size of your glasses, sometimes more. It’s not an exact science so have fun experimenting!


1 bottle of Spicy V8 vegetable juice

1 cup citron vodka (plain is fine if you don’t have citron)

juice of  1 lime

juice of 1 lemon

1 tablespoon Worcestershire sauce (I use Spicy Tabasco Worcestershire)

1-2 tsp celery salt

2 heaping tablespoons prepared horseradish (NOT the sauce)

Few dashes of garlic Tabasco sauce

celery stalks (washed and trimmed, with or without the leaves) for garnish

pickled green beans for garnish (they come in a jar)

green olives w/pimento for garnish

sliced lemon and lime for garnish

seasoned salt for rims of glasses (I use Spicy Tabasco Salt)


Large pitcher

Short or tall glasses


1. Put enough ice in bottom of pitcher to cover about 1/4 of the pitcher. Add the V8, vodka, lime and lemon juices, Worcestershire sauce, celery salt, horseradish, and Tabasco sauce to the pitcher. You can put cut up pieces of lemon and limes in as well. Stir well.

2. With a little lemon or lime juice rim the glasses. Place the seasoned salt on a flat plate, just enough for the rims of the glasses. Then dip the glasses into the salt so the edges are covered to your liking. Add ice to the glasses. (4-5 cubes is good or more if you like)

3. Add the bloody mary mix to the glasses and put in a celery stalk and green bean. Put an olive on a toothpick and place on top of drink. Garnish glass with a lime or lemon slice. Pop in a straw and you’re good to go!

** Many of the seasonings I use are from the Tabasco company. The spicy salt and Worcestershire sauce I have only found on their website so far. The stores don’t seem to carry the items yet. The green beans can be found almost anywhere, just keep an eye open. If the horseradish is too much for you just add less. The V8 is great because you get your veggies this way too! It’s a medicinal drink!

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