| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Plain yogurt, or 1% sour cream (250ml) |
| 4 |
oz |
Cream cheese, light, softened (125g) |
| 1/3 |
c |
Fresh dill, chopped (75ml) |
| 2 |
tb |
Green onion, minced (25ml) |
| 1/4 |
ts |
Lemon rind, grated (1ml) |
| 1 |
tb |
Lemon juice (15ml) |
| 1 |
tb |
Horseradish (15ml) |
| 1/8 |
ts |
Salt (1/2ml) |
| 1/8 |
ts |
Pepper (1/2ml) |
INSTRUCTIONS
Makes 1 1/2 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@compuserve.com> on 15 Jan 97.
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