Herbed horseradish dip

Yield: 1 Servings

Measure 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


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

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