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Ingredientes

Cost per recipe $9.02 view details

Direcciones

  1. Herbed Horseradish Dip: In food processor fitted with dhopping blade, process parsley and chives till very finely minced. Add in lowfat sour cream, mayonnaise, horseradish, and Worcestershire; process mix till flecked with bits of breen herbs.
  2. Transfer dip to jar or possibly storage container; cover and chill. Keeps up to 1 week. Just before serving, spoon dip into serving glass. Serve as a dip for vegetables, if you like.
  3. Prepared Fresh Horseradish: Into large bowl, using a sharp metal grated, finely grate horseradish. Or possibly slice horseradish crosswise then c. slices into quarters and process in food processor fitted with chopping blade till finely minced and paste-like in consistency.
  4. Add in 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.
  5. NOTES : Herbed Horseradish Dip: Although this dip is served with vetables, it make a great topping for smoked or possibly cooked fresh fish. Prepared Fresh
  6. Horseradish: Fresh-make horseradish has a pungency lacking in store-bottled versions. If preparing this recipe for use as a table condiment rather than as a recipe ingredient, substitute white-wine vinegar for the distilled vinegar .

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 687g
Calories 964  
Calories from Fat 818 85%
Total Fat 92.86g 116%
Saturated Fat 33.06g 132%
Trans Fat 0.0g  
Cholesterol 120mg 40%
Sodium 1073mg 45%
Potassium 967mg 28%
Total Carbs 21.16g 6%
Dietary Fiber 5.2g 17%
Sugars 15.54g 10%
Protein 7.82g 13%
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