Yogurt Cheese With Horseradish And Chives

• 2 cups yogurt cheese
• 13 cup freshly grated horseradish
• 1/4 cup minced chives
• 1/2 cup minced parsley
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

1. Combine all of the ingredients in a glass or ceramic bowl until well blended.
2. The dip can be stored in the refrigerator for up to 2 days.
3. Serve with crudites and crackers or smoked fish and grilled bread.

yogurt cheese, horseradish, chives, parsley, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6921 (may not work)