Horseradish Cream

Preparation info
  • Yield: about

    1 cup

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About


  • ½ cup finely diced peeled cucumber
  • Salt
  • 1 cup yogurt cream or


Sprinkle the cucumber with ¼ teaspoon salt. Let stand for 10 minutes. Wrap in paper towels or a kitchen towel and squeeze out as much liquid as possible. In a small bowl, combine the cucumber with the yogurt cream or sour cream, garlic, dill, and horseradish and pepper to taste. Adjust the seasoning.