2 cups sour cream
1/4 cup light cream (or enough to thin out)
1/4 cup grated horseradish

Combine ingredients and mix to blend.

Variation: Instead of using sour cream with cream, buttermilk may be substituted. Be sure to shake the buttermilk before pouring because it has a tendency to separate in the carton, leaving the thicker buttermilk at the bottom.

Use this as a dressing for salads, a sauce served with salmon or other fish, or for dipping raw vegetables. Also makes a wonderful sandwich spread.

Keep remaining sauce in refrigerator for up to 1 week.

Submitted by: Belle