Sauces & Rubs

Completely Keto Horseradish Dip

On a crisp autumn afternoon, Sarah found herself preparing for a cozy gathering with friends. Wanting to offer a unique and flavorful appetizer, she decided to experiment with a Completely Keto Horseradish Dip.

Sarah started by sourcing fresh horseradish root, intrigued by its pungent aroma and bold flavor. With determination and a bit of caution (those roots were spicy!), she peeled and grated the horseradish until she had a generous pile of fiery goodness.

In a mixing bowl, Sarah combined the grated horseradish with swerve, lemon juice, water, and a dash of Pink Himalayan Salt. As she stirred the ingredients together, a tantalizing scent filled the kitchen, promising a zesty and refreshing dip.

Excited to share her creation, Sarah envisioned serving the horseradish dip alongside a platter of crisp, raw vegetables, and crunchy keto-friendly crackers. She knew that the vibrant flavors of the dip would complement the earthy sweetness of the vegetables and add a delightful kick to every bite.

With the dip ready and the table set, Sarah awaited the arrival of her guests, eager to introduce them to her latest culinary creation. As they gathered around the appetizer spread, laughter and conversation flowed, punctuated by exclamations of delight as they dipped into the flavorful horseradish concoction.

In the end, the Completely Keto Horseradish Dip was a hit, adding a burst of flavor and a touch of excitement to an already delightful gathering. As Sarah savored the warmth of friendship and the success of her culinary experiment, she knew that this recipe would become a staple for future gatherings to come.

Completely Keto Horseradish Dip

Course: Sauces & Rubs
Cuisine: European
Keyword: horseradish dip, keto horseradish dip
Prep Time: 30 minutes
Servings: 4 people

Goes amazing with gefilte fish.




  1. Peel and cut the horseradish into medium-large chunks. Soak water for 1 hour.

  2. Grate in a food processor using the grated, small holed blades or cut by hand into grated bits.

  3. Stir in the swerve, lemon juice, water, and salt. Leave in fridge for 3 hours or more to blend flavors fully.  

  4. Add more of any of those three as you see fit based on taste.

Recipe Notes

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