Tangy Herb Dip - cooking recipe

Ingredients

8 oz. nonfat or low-fat cream cheese, softened
6 Tbsp. buttermilk
6 Tbsp. minced chives or green onions
2 Tbsp. fresh minced parsley
2 Tbsp. fresh minced dill weed
1 Tbsp. prepared horseradish or more to taste
salt and freshly ground black pepper to taste

Preparation

Stir cream cheese until fluffy; gradually stir in buttermilk until smooth. Add remaining ingredients, except salt and pepper. Gradually add salt and pepper to taste.
Salt may be omitted. Store covered in refrigerator for 4 to 24 hours to blend flavors. Remove 1 hour before serving.
Serve with a variety of fresh vegetables and crackers or party bread. Yields approximately 2 cups.