Horseradish and Dill Dip

Mellissa Sevigny


  • 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. 


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. 


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


Calories per serving:

145 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium, Kidney Friendly, 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:



  • Fat 80g 123%
  • Carbs 28g 9%
  • Saturated 44g 222%
  • Fiber 5g 19%
  • Sugars 18g
  • Monounsaturated 20g
  • Polyunsaturated 4g
  • Protein 17g 34%
  • Cholesterol 253mg 84%
  • Sodium 1,351mg 56%
  • Calcium 434mg 43%
  • Magnesium 85mg 21%
  • Potassium 868mg 25%
  • Iron 4mg 24%
  • Zinc 3mg 17%
  • Phosphorus 339mg 48%
  • Vitamin A 856µg 95%
  • Vitamin C 38mg 64%
  • Thiamin (B1) 0mg 6%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 97µg 24%
  • Vitamin B12 1µg 11%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 8µg 10%
Have a question about nutritional data? Let us know.
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