Horseradish Cream

From Bon Appétit, March 2008
Makes 1 1/2 cups

1 cup sour cream
6 tablespoons prepared white horseradish
1 tablespoon finely chopped dill pickle
1 tablespoon finely chopped fresh chives

Whisk all the ingredients together in a mixing bowl.  Cover and refrigerate at least 2 hours.  This can be made up to 2 days in advance. 
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