Silver Spring Recipes

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

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Featured Recipe

Zesty Cream Cheese Stuffed Mini Peppers

  • Cream Style Horseradish

Zesty Cream Cheese Stuffed Mini Peppers

  • 12-16 mini sweet peppers halved lengthwise, seeds and ribs removed
  • 8 ounces cream cheese softened
  • 1/2 cup freshly grated medium sharp cheddar cheese
  • 2 green onions light and dark green part only, thinly sliced
  • 1 1/2 - 2 teaspoons Silver Spring Cream Style Horseradish
  • 1/4 teaspoon garlic powder
  • Coarse kosher salt and freshly ground black pepper
  • Arugula optional
  1. Preheat the oven to 350ºF. Arrange pepper halves in a single layer, cut side up, on a baking sheet. Bake 8 minutes. When you remove the peppers, increase the oven temperature to 400ºF.
  2. While the peppers are cooking, combine cream cheese, cheddar cheese, green onions, Silver Spring Cream Style Horseradish, garlic powder, and salt and pepper to taste in a small bowl.
  3. Divide the filling evenly amongst the peppers, being careful not to mound too much filling into them or they will melt and get messy.
  4. Bake the stuffed peppers another 8 minutes, then turn on the broiler to get the tops a little crispy.
  5. Serve hot or at room temperature on a bed of arugula if desired.

Recipe courtesy: | Recipe and photo created by Lindsay Moe of The Live In Kitchen