Greek Yogurt And Horseradish Dip Recipes

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HORSERADISH SAUCE



Horseradish Sauce image

This is tasty with any prepared beef but it is perfect with our rosemary-garlic roast beef and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 cup nonfat plain Greek yogurt
1/4 cup chopped fresh chives
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

  • In a medium bowl, combine yogurt, chives, horseradish, and lemon juice; season with salt and pepper.

GREEK YOGURT AND HORSERADISH DIP



Greek Yogurt and Horseradish Dip image

This dip started out as a sauce for beef tenderloin and root vegetables, I refrigerated the remaining sauce and found that it thickened in the refrigerator and the horseradish flavor intensified. It pairs well as a dip with kalamata olives, fresh vegetable and artisan breads. Use the grated horseradish - rather than the creme...

Provided by Tina Sommer

Categories     Dips

Time 5m

Number Of Ingredients 4

1 c plain greek yogurt
2 Tbsp horseradish
1 pinch salt and pepper
1 pinch greek seasoning

Steps:

  • 1. Mix yogurt and dry ingredients well in a bowl.

HORSERADISH-YOGURT SAUCE



Horseradish-Yogurt Sauce image

This fresh new take on classic horseradish sauce makes a lot, but you're going to want extra. It's the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.

Provided by Anna Stockwell

Categories     Sauce     Christmas     Yogurt     Horseradish     Hanukkah     Christmas Eve     Garlic     Wheat/Gluten-Free

Yield Makes about 5 cups

Number Of Ingredients 6

4 cups Greek-style yogurt, preferably full-fat
1 (6-ounce) jar prepared horseradish
2 garlic cloves, finely grated
2 teaspoons kosher salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper

Steps:

  • Whisk yogurt, horseradish, garlic, salt, red pepper, and black pepper in a medium bowl.
  • Do Ahead
  • Sauce can be made 1 day ahead; transfer to an airtight container and chill.

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