HORSERADISH CREAM

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Horseradish Cream image

Provided by Jeanne Thiel Kelley

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 cup sour cream
6 tablespoons prepared white horseradish (about 4 ounces)
1 tablespoon finely chopped dill pickle
1 tablespoon chopped fresh chives or green onion tops

Steps:

  • Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

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