Recipe - Herbed Horseradish Dip

1 cup Fresh parsley leaves; packed
One fourth cup Fresh chives; chopped
1 cup Nonfat sour cream
One fourth cup Lowfat mayonnaise
3 tablespoon Prepared Fresh Horseradish;
drained, (recipe below) OR
2 tablespoon Fresh horseradish; finely
grated PLUS
1/8 teaspoon Salt
One half teaspoon Worcestershire sauce

PREPARED FRESH HORSERADISH
One half pound Piece fresh horserdish;
peeled
One half cup Distilled white vinegar; OR
One half cup Whitewine vinegar

Herbed Horseradish Dip: In food processor fitted with dhopping blade,
process parsley and chives until very finely chopped. Add sour cream,
mayonnaise, horseradish, and Worcestershire; process mixture until flecked
with bits of breen herbs.

Transfer dip to jar or storage container; cover and refrigerate. Keeps up
to 1 week. Just before serving, spoon dip into serving glass. Serve as a
dip for vegetables, if desired.

Prepared Fresh Horseradish: Into large bowl, using a sharp metal grated,
finely grate horseradish. Or slice horseradish crosswise then cup slices
into quarters and process in food processor fitted with chopping blade
until finely chopped and pastelike in consistency.

Add vinegar and salt to grated horseradish; mix well. Transfer to clean
jar; cover and store in the refrigerator. Although it keeps up to 3 months,
it loses its pungency with storage.

NOTES : Herbed Horseradish Dip: Although this dip is served with vetables,
it make a great topping for smoked or cooked fresh fish. Prepared Fresh
Horseradish: Freshmake horseradish has a pungency lacking in
storebottled versions. If preparing this recipe for use as a table
condiment rather than as a recipe ingredient, substitute whitewine vinegar
for the distilled vinegar .
Recipe by: Country Living (February 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 23,
1998