2 cups plain low fat yogurt
1 tablespoon Dijon mustard
2 tablespoon horseradish
1/4 cup chopped dill
1/2 cup finely chopped red onion
juice of 1/2 lemon
salt and pepper
Blend all ingredients. Salt and pepper to taste, then refrigerate. Serve with any seafood.
Makes about 2-1/2 cups.