Re-found in the 2013 issue of Fine Cooking’s, ‘Fresh & Quick’, this was a brilliant way to showcase all of the herbs in our garden – enjoy!

Creamy Buttermilk Herb Dip – this makes about 3 cups

1 c. EACH whole-milk yogurt, sour cream AND freshly grated Parmesan (or Parmigiano-Reggiano)

1/2 c. buttermilk

1 c. finely chopped fresh chives

2 T. EACH chopped fresh dill AND fresh thyme

1 clove of garlic, very finely minced

1 T. cider vinegar

1/4 t. Tabasco – to taste

1 1/2 t. EACH kosher salt AND freshly ground pepper – to taste

In a large bowl, whisk together all of the ingredients and then allow the mix to sit for about 15 minutes before tasting and adjusting for seasonings.  We enjoyed this with a platter of fresh vegetables, but I also think it would be very tasty thinned out (using milk or more buttermilk), and used as a creamy salad dressing.

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