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.