COOKING FOR A CROWD - YOGURT HERB DRESSING

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

  1. Blend yogurt, salad dressing, and horseradish in mixer bowl, using flat beater.

  2. 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 41°F.

May be used as a dip for fresh vegetables.