Reviewed: Jan. 2, 2012

it was an ok sauce. if i make again i would add more horseradish. also, it was not spicy at all.

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Reviewer:

Rover

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

Reviewed: Jan. 1, 2012

I really liked this sauce very much. I did add a touch more horseradish and lots of black pepper. It was hard not to eat every bit of it myself!

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Reviewer:

ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

Reviewed: Aug. 10, 2011

Ugly, but delicious! Made as written

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Reviewer:

AKCook

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Reviewed: Oct. 8, 2010

This is an amazing combination of flavors. I like to sprinkle the top with a few red pepper flakes and some toasted almond slivers. It's best chilled overnight.

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Reviewer:

susantwohig

Reviewed: May 26, 2010

This has been a favorite in my family for years! I make it several times a year and its nice to just have on hand. We like it best with Wheat Thin crackers and any leftover dip is DELICIOUS on a burger with swiss cheese. Mmm...

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Reviewer:

Caren

Cooking Level: Intermediate

Reviewed: Dec. 5, 2009

Very good. I used apricot preserves, but apricot/pineapple preserves work well, too. People either love it or hate it, but most will love it. It's a nice change of pace from regular dips and spreads. It's a snap to prepare, which is great! I serve it with buttery crackers.

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Reviewer:

MAMALEIGH

Cooking Level: Expert

Reviewed: May 30, 2009

I LOVE this recipe! It couldn't be simpler to make and it tastes delish!!!! I usually add a bit more horseradish to mine b/c i like the bite it gives but start with the recommended amount then add more to taste if you like!

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