Let them marinate in the refrigerator for a couple of hours and then lift them out of the dressing. In another bowl, blend together a half a cup of sour cream, a half of cup of mayonnaise, 2 teaspoons of horseradish (I prefer Ingellhoffer brand hot horseradish. It has a bite, but not painful.), 3 green onions that have been finely chopped (If you don't have green onions handy, finely chopped yellow or red onion (about 1/4 cup) works just fine.) along with 2 tablespoons of fresh dill (I use dried dill weed because I like a bit more of the taste.) and salt and pepper to taste.