- 1 cup sour cream
- 6 tablespoons prepared white horseradish (about 4 ounces)
- 1 tablespoon finely chopped dill pickle
- 1 tablespoon chopped fresh chives or green onion tops
- Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.