2 pounds regular, low fat or cocktail hot dogs
1 cup fat free sour cream
1 can (10 3/4 oz.) condensed. cream of celery soup
1/3 cup prepared mustard
1 teaspoon creamed horseradish
Drain hot dogs and cut into bite size pieces. Mix sour cream, soup, mustard and horseradish. Stir into hot dogs. Heat on Medium-high power (70%) for 12-20 minutes, stirring once or twice, until hot and bubbly. Makes 6 cups.