📝 About This Recipe
The ultimate companion to the Hanukkah table, this elevated sour cream dip transforms the traditional potato pancake topping into a gourmet centerpiece. We’ve balanced the rich, cooling creaminess of high-quality sour cream with the sharp bite of fresh horseradish and the bright, oniony crunch of flash-sautéed scallions. It is the perfect cooling contrast to the hot, salty, oil-crisped edges of a fresh-from-the-pan latke.
🥗 Ingredients
The Creamy Base
- 2 cups Full-fat Sour Cream (high quality, chilled)
- 1/2 cup Greek Yogurt (plain, for added tang and body)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
Aromatics and Seasoning
- 6 pieces Scallions (finely sliced, whites and greens separated)
- 2 teaspoons Prepared Horseradish (drained of excess liquid; use more for extra kick)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Extra Virgin Olive Oil (for sautéing scallion whites)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon White Pepper (ground)
- 1/4 teaspoon Sugar (to balance the acidity)
Fresh Herbs and Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 pinch Smoked Paprika (for a dusting on top)
👨🍳 Instructions
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1
Begin by preparing your aromatics. Finely slice the scallions, keeping the white/light green parts separate from the dark green tops.
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2
Heat the olive oil in a small skillet over medium-low heat. Add the scallion whites and a pinch of salt.
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3
Sauté the scallion whites for 3-4 minutes until they are soft and translucent but not browned. This removes the raw 'bite' and adds a subtle sweetness.
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4
Add the grated garlic paste to the skillet and cook for just 30 seconds until fragrant, then remove from heat and let cool completely.
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5
In a medium mixing bowl, combine the sour cream and Greek yogurt. Whisk gently until the mixture is completely smooth and aerated.
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6
Stir in the cooled scallion and garlic mixture, making sure to scrape in all the flavored oil from the pan.
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7
Add the prepared horseradish, lemon juice, sugar, salt, and white pepper. Use white pepper to maintain the clean, white aesthetic of the dip.
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8
Fold in the dark green scallion tops, minced chives, and chopped dill, reserving a small pinch of each for the final garnish.
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9
Taste the dip with a piece of potato or a cracker. Adjust salt or horseradish levels according to your preference for heat.
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10
Transfer the mixture to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
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11
Just before serving, give the dip a quick stir to loosen it up.
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12
Garnish with the reserved herbs and a very light dusting of smoked paprika for a pop of color.
💡 Chef's Tips
Always use full-fat sour cream; low-fat versions often contain thickeners that can give the dip a grainy or 'plastic' texture. If your horseradish is very watery, squeeze it in a paper towel before adding to prevent the dip from becoming runny. Letting the dip sit in the fridge for a few hours (or even overnight) significantly improves the depth of flavor. For a smoother texture, you can pulse the scallion whites and garlic in a mini food processor before folding into the cream. If you don't have fresh dill, substitute with fresh parsley, but avoid dried herbs as they won't provide the same bright Hanukkah flavor profile.
🍽️ Serving Suggestions
Serve alongside classic potato latkes or zucchini fritters for the perfect Hanukkah appetizer. Pairs beautifully with a crisp, dry Riesling or a cold glass of seltzer with lemon. Use as a creamy bed for smoked salmon rosettes and capers on top of a latke. Excellent as a dip for raw vegetables like radishes, cucumbers, and bell peppers on a holiday crudité platter. Spread leftovers on a toasted bagel with lox for a decadent post-holiday breakfast.