Buttermilk-Peppercorn Dip

From Cook's Country | February/March 2011

Why this recipe works:

Sour cream might be the standard Creamy Dip base, but our tasters found that a combination of mayonnaise and Greek yogurt yielded the best flavor and texture. A squeeze of fresh lemon juice offset the richness of the mayonnaise and yogurt and added a citrus zing.

Merely stirring the… read more

Sour cream might be the standard Creamy Dip base, but our tasters found that a combination of mayonnaise and Greek yogurt yielded the best flavor and texture. A squeeze of fresh lemon juice offset the richness of the mayonnaise and yogurt and added a citrus zing.

Merely stirring the ingredients together was not enough to fully integrate them into the dip. We found it best to process all ingredients in the food processor with the exception of the yogurt, which we stirred the end.

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Makes about 1 1/2 cups

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

Ingredients

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