Every seder I've ever been to has used ground horseradish (like this) for maror, and "dipping" it in the charoset ends up being implemented as putting both maror and charoset on a piece of matzah and eating that. In reviewing the haggadah today, though, it struck me that this takes away from the symbol of the Hillel sandwich that follows, where we combine maror and matzah quite intentionally. So I'm looking for a better way to achieve "dipping". What do most people do? Combine them on a plate (no dipping but no matzah)? Use unground horseradish root (so you have something solid that you can actually dip)? Something else?
