Follower Sunday: Thank You Readership! Beet Dip with Sour Cream and Horseradish

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is Beet Dip with Sour Cream and Horseradish, which will go well with a low-sodium ham for Easter Sunday!

 

An excellent dip for potato chips, this also makes an excellent dip for carrot, celery and beet sticks, as well as, a nice side dish for steak too.

Ingredients:

1. 1 medium beet (7 to 8 ounces)
2. 1/2 cup low-fat sour cream
3. 1 Tbsp. prepared horseradish
4. 1/2 tsp. salt
5. 1/8 tsp. freshly ground pepper
6. 1 Tbsp. of chopped dill or chives

Preparation:

1. Peel beet, then grate on the large holes of a box grater set in a medium bowl.
2. Stir in sour cream, horseradish, salt, and pepper.  Top with fresh herbs, and let stand 15 minutes before serving.  Makes about 1 cup.

Source:  Adapted From:  Love That! O Magazine January 2010.