Summary

Ingredients

• 300 g cream cheese
• 1 piece (s) horseradish, fresh, finely grated
• 3 pinches black pepper from the mill
• 3 pinches sea salt, fine
• 3 dashes lemon juice

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Instructions

1. Finely grate or grate the horseradish root. The amount depending on the degree of spiciness, I take about a loose handful. The sharpness increases a bit during the rest period.
2. Mix all ingredients well with a fork, cover and leave to stand in the refrigerator for about 3 hours. Season again, if it is too spicy, you can defuse it a little with more cream cheese.
3. Goes perfectly with baked potatoes, jacket potatoes, on bread, as a dip with roast beef or cold roast.