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