Creamy buttermilk herb dip is made with only a handful of ingredients blended to perfection.
Wash and thoroughly dry one bunch of flat leaf Italian parsley. Using a sharp Chef's knife, give it a rough chop.
Next, add 2 tablespoons of chopped chives to the pitcher of the blender. Chives have a mild oniony flavor - nothing too strong.
Finally, add the chopped dill. *You can use rosemary in place of dill for an equally delicious dip.
Add minced garlic to the chopped herbs. If raw garlic is too powerful for you, use roasted garlic - it is a nice, mellow flavor.
Using a Microplane grater, zest one lemon (yellow part only!), and add it to the pitcher. If you like extra ZING, add a squeeze of lemon juice as well.
Next, add the cream cheese. Use FULL FAT for best results. Break it up into small chunks and drop it into the pitcher.
Add the goat cheese next, breaking the soft cheese into pieces and dropping into the pitcher. Goat cheese offers lovely tanginess.
Finally, add the buttermilk. The liquid is added last so it doesn't splash every time we add ingredients.
Put the lid on the blender and let it rip! Blend until smooth, or pulse until desired consistency for a dip with more texture.
Perfect for dipping your favorite veggies. This dip also makes a great salad dressing! Add a bit more buttermilk to thin it out until you like the consistency.