Every Passover, my maternal grandfather, Irving, made beet horseradish from scratch. He was a gardener with a true green thumb when it came to tomatoes, but I can't remember if he grew his own horseradish. What I do remember is how teary-eyed everyone got when he served my grandmother's homemade gefilte fish with his beet horseradish on the side. Through the sniffles, we all expressed delight and assured him that this batch was the hottest and best yet. Horseradish is one of those flavors I have always loved. For all you other horseradish lovers out there, here's a fabulous dip. Use extra-hot prepared horseradish to guarantee those sniffles and teary eyes.

Ingredients

　　1 cup/240 ml reduced-fat sour cream

　　3/4 cup/105 g peeled, cored, and minced Granny Smith apple

　　1/4 cup/60 ml drained prepared horseradish

　　2 tbsp minced white onion

　　2 tbsp fresh lemon juice

　　1/2 tsp kosher or sea salt

　　1/4 tsp freshly ground pepper

　　1/4 cup/12 g finely snipped fresh chives

Skinny Dippers:

　　In a medium bowl, whisk together the sour cream, apple, horseradish, onion, lemon juice, salt, and pepper. Using a rubber spatula, fold in the chives. Refrigerate at least 1 hour to allow the flavors to meld and the dip to thicken.

Nutrition Per Serving

　　Per serving: Calories 32; Fat 2.0 g (sat 1.2 g

　　mono 0.6 g

　　poly 0.1 g); Protein 1 g; Carb 3 g; Fiber 0 g; Chol 5 mg; Iron 0 mg; Sodium 52 mg; Calc 22 mg

　　#### Nutritional analysis provided by _Skinny Dips_

　　Dip Do-Ahead:

　　This dip can be prepared up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 10 minutes before serving.

　　From Skinny Dips by Diane Morgan. Text copyright © 2010 by Diane Morgan; photographs copyright © 2010 by Sheri Giblin. Published by Chronicle Books LLC.