Buttermilk Peppercorn Dip

By Patlynn

Sour cream might be the standard Creamy Dip base, but our tasters found that a combination of mayonnaise and Greek yogurt yielded the best flavor and texture. A squeeze of fresh lemon juice offset the richness of the mayonnaise and yogurt and added a citrus zing.

Merely stirring the ingredients together was not enough to fully integrate them into the dip. We found it best to process all ingredients in the food processor with the exception of the yogurt, which we stirred the end.

Ingredients

• Makes about 1 1/2 cups
• You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.
• 3/4 cup mayonnaise
• 6 tablespoons grated Romano cheese
• 3 tablespoons buttermilk
• 1 1/2 teaspoons pepper
• 2 teaspoons lemon juice
• 3/4 cup Greek yogurt
• Salt and pepper

Preparation

Step 1

. Process mayonnaise, Romano cheese, buttermilk, 1 1/2 teaspoons pepper, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.


2. Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)