Recipe: Dilled Peas with Horseradish

Recipes using McCormick Organic Dill Weed

• 4 cups young green peas, cooked and drained
• 1/2 cup light mayonnaise
• 1/2 cup sour cream
• 2 tbsp white horseradish, drained
• 1 tbsp Dijon-style mustard
• 1 tbsp dried dill weed

1. Cook the peas. Drain and pat off all moisture with paper towels. Place in a mixing bowl.
2. In a separate bowl mix together the mayonnaise, sour cream horseradish, mustard, dill, and pepper.
3. Add the peas and toss.
4. Place in the serving bowl and garnish with 1/4 tsp dill weed.
5. Chill, covered, for at least 1 hour before serving.