COOKING FOR A CROWD - YOGURT HERB DRESSING
6 pounds plain yogurt
1 pound salad dressing
4 ounces prepared horseradish
1 tablespoon dried basil, crumbled
1 tablespoon dried tarragon, crumbled
1/2 teaspoon ground thyme
1 tablespoon celery seed
1 tablespoon black pepper, cracked
Blend yogurt, salad dressing, and horseradish in mixer bowl, using flat beater.
Add seasonings. Blend well. Store in refrigerator in covered containers.
Yield: 3 1/2 quarts
Notes: Potentially hazardous food. Store for service at an internal temperature below 41Â°F.
May be used as a dip for fresh vegetables.