Horseradish and Dill Dip

Mellissa Sevigny

Ingredients

  • 8 Ounces  cream cheese, at room temperature
  • 1/2 Cup  horseradish
  • 2 Tablespoons  plain yogurt
  • 1 Tablespoon  freshly squeezed lemon juice
  • 2 Tablespoons  chopped dill
  •   Kosher salt, to taste

Horseradish has been a popular condiment since ancient times, but as soon as the dip craze picked up in the 1950s, people began to realize it tastes good with sour cream, too. This dip is an easy, no-bake way to serve a few vegetables at your next party. 

Directions

Add the cream cheese, horseradish, yogurt, and lemon juice to a food processor and pulse until smooth. Fold in the dill and season with salt to taste. Serve. 

Notes

Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe. 

Nutrition

Calories per serving:

145 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

7%

Servings:

6
  • Fat 13g 20%
  • Carbs 5g 2%
  • Saturated 7g 37%
  • Fiber 1g 3%
  • Sugars 3g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 3g 6%
  • Cholesterol 42mg 14%
  • Sodium 225mg 9%
  • Calcium 72mg 7%
  • Magnesium 14mg 4%
  • Potassium 145mg 4%
  • Iron 1mg 4%
  • Zinc 0mg 3%
  • Phosphorus 56mg 8%
  • Vitamin A 143µg 16%
  • Vitamin C 6mg 11%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 16µg 4%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 1µg 2%
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