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Colette & Cassi's Country Kitchen!

Lemon Cream Artichoke Dip

from Atlanta Cooknotes

INGREDIENTS:

2 cups mayonnaise
2 cups sour cream
1/4 cup fresh lemon juice
2-1/2 teaspoons horseradish
2 teaspoons Dijon mustard
1/2 teaspoon salt

TO PREPARE:

Blend all ingredients in a large bowl; cover and chill for 2 hours.  Serve as a dip for cooked artichoke.

YIELDS:  4 cups