New This Month

Buttermilk-Peppercorn Dip

Serve this creamy dip with our Crudites in Baguette Cups.

Photography: Charles Schiller

Source: Martha Stewart Weddings, Spring 2005

Ingredients

  • 1 cup sour cream
  • 2 tablespoons buttermilk
  • 1/4 cup minced shallot
  • 2 teaspoons minced fresh chives
  • 1/2 teaspoon minced fresh thyme
  • 1 teaspoon coarsely ground mixed peppercorns, (black, pink, green)
  • 1/2 teaspoon coarse salt

Directions

  1. Stir together ingredients in a small bowl.

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