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. 

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. 

Nutrition

Calories per serving:

198 kcal

Daily value:

10%

Servings:

6
  • Carbohydrate, by difference 3 g
  • Protein 3 g
  • Total lipid (fat) 19 g
  • Vitamin A, IU 408 IU
  • Vitamin A, RAE 117 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 10 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 17 µg
  • Ash 1 g
  • Calcium, Ca 38 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 11 µg
  • Cholesterol 43 mg
  • Choline, total 17 mg
  • Cryptoxanthin, beta 3 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 8 g
  • Fluoride, F 2 µg
  • Folate, DFE 5 µg
  • Folate, food 6 µg
  • Folate, total 6 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Lutein + zeaxanthin 10 µg
  • Magnesium, Mg 4 mg
  • Phosphorus, P 43 mg
  • Phytosterols 1 mg
  • Potassium, K 65 mg
  • Retinol 116 µg
  • Selenium, Se 1 µg
  • Sodium, Na 328 mg
  • Sugars, total 3 g
  • Water 39 g
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