1 1/2 c. sour cream
1/4 c. prepared white horseradish
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 c. snipped fresh chives
In a small bowl, stir the sour cream, horseradish, salt and pepper until blended. Cover and refrigerate
until chilled or for up to 3 days. Before serving, stir in the chives. Makes about 1 3/4 cups. (This is
excellent served with roasted beef and pork dishes.)