Fresh Herb and Garlic Buttermilk Dip

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.

Prep 10-15 minutes
Yield about 1½ cups

Ingredients

½ cup mayonnaise
½ cup sour cream
2-6 tbsp. buttermilk
½ cup finely chopped combination of fresh herbs such as chives, basil, dill, rosemary, thyme
1 clove garlic, finely grated
1 tbsp. minced shallot
1 tbsp. lemon juice
Kosher salt and freshly ground black pepper, to taste

Directions

01
In a medium bowl, combine the mayonnaise, sour cream, 2 tablespoons of the buttermilk, herbs, garlic, shallot and lemon juice. Mix together to combine. Add more buttermilk 1 tablespoon at a time until the dip is your preferred texture. (I like mine fairly thinned out – not quite as runny as a dressing but still thick enough to nicely dipped veggies.) Season to taste with salt and pepper. Chill until ready to serve. If possible, let sit at least 30 minutes before serving to allow the flavors to meld.

Source

adapted from Tartine All Day by Elisabeth Prueitt

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