- 1 cup (8 ounces) reduced-fat sour cream
- 2 teaspoons prepared horseradish
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until heated through. Serve immediately. Yield: 1 cup.
Originally published as Horseradish Sauce for Veggies in Light & Tasty December/January 2002, p48
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