Recipe - Dill Horseradish Dip For Shrimp

1 cup Plain yogurt, or 1% sour
cream (250ml)
4 ounce Cream cheese, light,
softened (125g)
1/3 cup Fresh dill, chopped (75ml)
2 tablespoon Green onion, minced (25ml)
One fourth teaspoon Lemon rind, grated (1ml)
1 tablespoon Lemon juice (15ml)
1 tablespoon Horseradish (15ml)
1/8 teaspoon Salt (1/2ml)
1/8 teaspoon Pepper (1/2ml)

Makes 1 One half cups. Canadian Living, December 1996.

Drain yogurt in cheeseclothlined sieve over bowl in refrigerator for at
least 12 hours or until thickened. Discard liquid. In food processor,
combine yogurt, cream cheese, dill, green onion, lemon rind, lemon juice
and horseradish; blend until smooth. Stir in salt and pepper. Dip can be
refrigerated for up to 2 days.

Posted to MCRecipe Digest V1 #374, by Peg Baldassari
75402.3465@compuserve.com on 15 Jan 97.