This is one of those back pocket recipes that everyone needs to have in their repertoire. A simple, fresh tangy dip punched up with a load of minced fresh herbs and a touch of garlic. With warm weather entertaining just around the corner, the timing is perfect to work this into your plans. It’s ready to be whipped up at a moment’s notice for family snack attacks, short notice guests, backyard get togethers, or as part of a planned event. It always makes me giggle a bit when people act as though crudité and dip are somehow beneath other snacks and appetizers because damn, do people hang around this at a party.
While the version I share here is meant for dipping, this doubles as my favorite version of a ranch-style dressing when thinned out with additional buttermilk. You can play around with the combination and proportions of herbs but my personal favorite is heavy on chives and basil with a bit less parsley and sometimes a light hit of rosemary or dill. I highly recommend using a microplane to finely grate the garlic so that the flavor is evenly distributed throughout the dip and there are no large chunks.
I hope you enjoy this as much as we do! I can’t wait to hear what occasions you will make this for.