Easter spreads usually skew sweet and pastel—cute, but predictable. This year, let’s throw a curveball that still plays nice with tradition. Meet the White Chocolate Horseradish Prime Rib Dip: a creamy, spicy-sweet situation that turns leftover roast into an event. It’s indulgent, a little wild, and 100% grown-up.
Why White Chocolate and Horseradish Actually Make Sense
White chocolate brings cocoa butter richness and gentle sweetness without the bitterness of dark chocolate. Horseradish brings the nose-tingling heat and savory backbone. Together, they create balance—like salty caramel’s weirder, fancier cousin.
You’re not making dessert. You’re making a sauce that hugs prime rib and whispers, “I contain multitudes.” The chocolate rounds the edges of the heat; the horseradish slices through the fat of the beef. Win-win.
The Flavor Blueprint
Let’s break it down so you can riff confidently:
- Fat: White chocolate + sour cream or crème fraîche gives body and shine.
- Heat: Prepared horseradish for bite; fresh-grated for a sharper, cleaner nose burn.
- Acid: Lemon juice or sherry vinegar to keep it from turning cloying.
- Salt: Sea salt to wake everything up; a splash of soy or Worcestershire for umami, if you like.
- Aromatic: Chives or finely minced shallot for a bright, savory pop.
IMO, the acid makes or breaks this dip. Too little and it feels heavy. Just enough and you’ll want to eat it with a spoon. (No judgment.)
The Recipe: Grown-Up Easter Prime Rib Dip
This makes enough for a post-feast grazing table or a cozy movie-night sandwich lineup.
Ingredients
- 3 oz high-quality white chocolate, finely chopped
- 3/4 cup sour cream or crème fraîche
- 2–3 tbsp prepared horseradish (more if you like danger)
- 1 tsp lemon zest + 1–2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1–2 tsp Worcestershire sauce (optional, but great)
- Kosher salt and fresh black pepper, to taste
- 2 tbsp finely chopped chives (plus more for garnish)
- Leftover prime rib, thinly sliced
- To serve: toasted baguette, soft rolls, or kettle chips
Method
- Melt the chocolate gently. Set a heatproof bowl over a pot of barely simmering water. Add the white chocolate and stir until just melted and smooth. Remove from heat and let it cool 2–3 minutes so it doesn’t seize when it hits dairy.
- Whisk the base. In a medium bowl, whisk sour cream, Dijon, Worcestershire, lemon zest, and 1 tsp lemon juice.
- Emulsify like a champ. Slowly stream in the melted white chocolate while whisking. It should turn glossy and thick—like the fancy version of ranch’s extroverted cousin.
- Add heat and herbs. Fold in horseradish and chives. Taste. Adjust salt, pepper, and lemon juice until it sings.
- Chill briefly. Let it rest 20–30 minutes in the fridge so flavors make friends.
Serve: Pile prime rib on warm, buttered rolls, swipe on a generous layer of the dip, and sprinkle with extra chives. Or build a board with thin slices of beef, crostini, crunchy radishes, and this dip front and center. FYI, it crushes with kettle-cooked chips.
How to Nail the Texture
You want creamy, not gloopy. Two tips keep it silky:
- Cool the chocolate slightly. Scalding chocolate plus cold dairy can split. Give it a beat before mixing.
- Whisk, don’t dump. Stream in the melted chocolate while whisking for a smooth emulsion and glossy finish.
If It Breaks, Don’t Panic
Whisk in 1–2 tsp warm water or a splash of warm milk, slowly, until it comes back together. Add a touch more sour cream if it looks thin.
Prime Rib Pairing: Build the Ultimate Sandwich
Let’s talk assembly. The meat already tastes great, so we’re just setting the stage.
- Bread: Soft potato rolls for squishy bliss, or toasted baguette for crunch. Both work.
- Warmth: Gently warm the prime rib in a low oven wrapped in foil, or do a quick skillet kiss with butter. Don’t overcook—you’re reheating, not resurrecting.
- Extras: Thin-sliced red onion, arugula, flaky salt on top. Maybe a swipe of grainy mustard if you want extra zing.
The Dip vs. Au Jus
Au jus keeps things classic, but this dip gives richness and heat in one move. Dunk in jus after you schmear with the dip for a best-of-both-worlds situation. Messy? Yes. Regrets? None.
Variations Worth Trying
You can take this base in a dozen directions and still land delicious.
- Truffle drama: A few drops of white truffle oil. Use a light hand or it takes over the room.
- Green goddess-ish: Add tarragon, parsley, and a little garlic for herbal brightness.
- Smoky heat: Stir in a pinch of smoked paprika or Aleppo pepper for warmth without chaos.
- Extra tang: Swap half the sour cream for Greek yogurt for more bite and protein. IMO it’s amazing.
- Crunch factor: Top with fried shallots or crushed kettle chips right before serving.
Serving Beyond Easter
This dip refuses to be seasonal. Try it with:
- Roast beef or deli tenderloin: Weeknight sandwiches suddenly feel fancy.
- Smoked salmon boards: The sweet heat plays ridiculously well with fish.
- Roasted veggies: Especially asparagus, carrots, and baby potatoes.
- Smashburgers: A thin layer under the bun? Chef’s kiss.
FAQ
Will white chocolate make the dip too sweet?
Not if you balance it. The horseradish, lemon, and salt rein it in, while the cocoa butter adds silky richness. Taste and tweak the acid and salt until it hits that savory-sweet sweet spot.
Can I use chips instead of chopped white chocolate?
Yes, but pick high-quality chips that list cocoa butter as the fat. Some chips use palm or other oils and won’t melt or emulsify as nicely. Chopped bar chocolate usually gives the best texture, FYI.
What if I don’t eat beef?
Go with roasted turkey, pork tenderloin, or smoked salmon. It also slaps as a vegetable dip with roasted carrots, asparagus, or thick-cut potato wedges.
How spicy should I make it?
Start with 2 tablespoons horseradish and creep up. Heat levels vary by brand and freshness. If you overshoot, add more sour cream and a pinch of salt to calm it down.
How long does it keep?
Store it covered in the fridge for 3–4 days. It may thicken slightly—just stir and add a squeeze of lemon juice if it needs a lift.
Can I make it ahead?
Absolutely. Mix it a day ahead so the flavors deepen. Wait to stir in fresh herbs until just before serving for best color and pop.
Wrapping It Up
White chocolate horseradish sounds chaotic, but it eats like a revelation. It flatters rich prime rib, turns leftovers into an encore, and sneaks elegance onto the plate without trying too hard. Make it once and it’ll join your holiday regulars—Easter, Sunday roasts, random Tuesdays when you need a little drama. IMO, it’s the kind of grown-up fun your table deserves.