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
- Combine all of the ingredients in a glass or ceramic bowl until well blended.
- The dip can be stored in the refrigerator for up to 2 days.
- 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)