Yogurt-Horseradish Topping for Baked Potatoes

Yogurt-Horseradish Topping for Baked Potatoes

2 pounds Plain fat-free yogurt
1/4 cup prepared grated horseradish
1/4 cup chives – chopped
1 teaspoon salt
1/4 teaspoon white pepper

In strainer lined with coffee filter and set over a bowl, drain yogurt for 2 hours. Discard liquid, place yogurt in bowl and fold in remaining ingredients. Refrigerate, covered.