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1/3 cup heavy cream
1 teaspoon Dijon mustard
1 1/2 tablespoons horseradish -- drained - a little more won't hurt
1 tablespoon sour cream
salt and pepper to taste
How To Prepare:
Blend the cream and mustard in a food processor or bowl until soft peaks form, about 1 minute. Whisk together the horseradish, sour cream, salt
and pepper until smooth. Fold the mustard cream mixture into the horseradish mixture. Serve immediately or cover tightly and refrigerate up to 5 days.
Carbs per serving - include all nutritional information if known: