Herbed horseradish dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh parsley leaves; packed |
| ¼ | cup | Fresh chives; chopped |
| 1 | cup | Nonfat sour cream |
| ¼ | cup | Low-fat mayonnaise |
| 3 | tablespoons | Prepared Fresh Horseradish; drained, (recipe below) OR |
| 2 | tablespoons | Fresh horseradish; finely grated PLUS |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Worcestershire sauce |
| ½ | pounds | Piece fresh horserdish; peeled |
| ½ | cup | Distilled white vinegar; OR |
| ½ | cup | White-wine vinegar |
Directions
PREPARED FRESH HORSERADISH
Herbed Horseradish Dip: In food processor fitted with dhopping blade, process parsley and chives until very finely chopped. Add sour cream, mayonnaise, horseradish, and Worcestershire; process mixture until flecked with bits of breen herbs.
Transfer dip to jar or storage container; cover and refrigerate. Keeps up to 1 week. Just before serving, spoon dip into serving glass. Serve as a dip for vegetables, if desired. Prepared Fresh Horseradish: Into large bowl, using a sharp metal grated, finely grate horseradish. Or slice horseradish crosswise then cup slices into quarters and process in food processor fitted with chopping blade until finely chopped and paste-like in consistency.
Add vinegar and salt to grated horseradish; mix well. Transfer to clean jar; cover and store in the refrigerator. Although it keeps up to 3 months, it loses its pungency with storage.
NOTES : Herbed Horseradish Dip: Although this dip is served with vetables, it make a great topping for smoked or cooked fresh fish. Prepared Fresh Horseradish: Fresh-make horseradish has a pungency lacking in store-bottled versions. If preparing this recipe for use as a table condiment rather than as a recipe ingredient, substitute white-wine vinegar for the distilled vinegar .
Recipe by: Country Living (February 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 23, 1998