Herb & Horseradish Dressing

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From: EatingWell Magazine March/April 2008

This creamy dressing is full of fresh herbs and tangy horseradish. It's great with smoked fish or try a dollop on a baked potato.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1/2 cup crème fraiche, or reduced-fat sour cream (see Ingredient Note)
  • 1/3 cup finely chopped mixed fresh herbs, including chives, dill, flat-leaf parsley
  • 2 tablespoons prepared horseradish
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

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  1. Whisk creme fraiche (or sour cream), herbs, horseradish, salt and pepper in a small bowl until combined.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.
  • Ingredient note: Crème fraîche is a tangy, thick, rich cultured cream commonly used in French cooking. Find it in the dairy section of large supermarkets, usually near other specialty cheeses. Sour cream can be used as a substitute, or you can make your own lower-fat version by combining equal portions of reduced-fat sour cream and nonfat plain yogurt.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 51 calories; 5 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 4 mcg folate; 11 mg cholesterol; 0 g sugars; 0 g added sugars; 87 IU vitamin A; 2 mg vitamin C; 4 mg calcium; 0 mg iron; 61 mg sodium; 15 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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