Horseradish and Dill Dip

Horseradish and Dill Dip
Staff Writer

Mellissa Sevigny

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. 

Notes

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

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

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. 

Nutritional Facts

Total Fat
16g
23%
Sugar
3g
3%
Saturated Fat
5g
21%
Cholesterol
31mg
10%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin A, RAE
71µg
10%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
44mg
4%
Choline, total
14mg
3%
Fluoride, F
3µg
0%
Folate, total
2µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
45mg
6%
Selenium, Se
3µg
5%
Sodium, Na
191mg
13%
Water
45g
2%

Horseradish Shopping Tip

Look for roots that are firm and that do not have any bruises.

Horseradish Cooking Tip

Grate fresh horseradish just before using it; if it's grated too far in advance, it will oxidize and lose its pungency.