Dill horseradish dip for shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain yogurt, or 1% sour cream (250ml) |
| 4 | ounces | Cream cheese, light, softened (125g) |
| ⅓ | cup | Fresh dill, chopped (75ml) |
| 2 | tablespoons | Green onion, minced (25ml) |
| ¼ | teaspoon | Lemon rind, grated (1ml) |
| 1 | tablespoon | Lemon juice (15ml) |
| 1 | tablespoon | Horseradish (15ml) |
| ⅛ | teaspoon | Salt (1/2ml) |
| ⅛ | teaspoon | Pepper (1/2ml) |
Directions
Makes 1½ cups. Canadian Living, December 1996.
Drain yogurt in cheesecloth-lined sieve over bowl in refrigerator for at least 12 hours or until thickened. Discard liquid. In food processor, combine yogurt, cream cheese, dill, green onion, lemon rind, lemon juice and horseradish; blend until smooth. Stir in salt and pepper. Dip can be refrigerated for up to 2 days.
Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@...> on 15 Jan 97.
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