Step 1

In a large bowl, whisk together sour cream, prepared horseradish, chives, lemon juice, salt, and pepper.

Step 2

In a separate medium-sized bowl, beat heavy cream with a handheld electric mixer until thickened, but not yet at stiff peaks.

Step 3

Using a rubber spatula, fold the whipped cream in gently a third at a time. After each pass of the spatula, rotate the bowl and make another pass. Continue in this fashion until the cream is incorporated. Taste the mixture. If required, add additional horseradish to taste.

Step 4

Refrigerate at least 2 hours for flavor to develop, and up to 12 hours before serving.