1 lb. sweet peas, cooked
1/2 c. mayonnaise
1/2 c. sour cream
2 tbsp. white horseradish, well drained
1 tbsp. Dijon style mustard
1/4 c. chopped fresh dill or 1 tbsp. dried dill weed (reserve 1 tsp. for garnish)
Black pepper to taste

Mix together. Add to peas and toss. Chill covered at least 1 hour before serving.