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