Buttermilk Herb Dip
Creamy buttermilk herb dip is made with only a handful of ingredients. Simple to make - just toss everything in the blender!
Servings: 3 cups
Calories: 80kcal
Ingredients
- 2 tbsp. chives chopped
- 1/4 cup flat leaf parsley washed, dried and chopped // 60ml
- 1 tbsp. fresh dill chopped
- 1 tbsp. lemon zest
- 1 tsp. minced garlic
- 6 ounces full fat cream cheese cut or torn into 2" pieces // 170g
- 4 ounces soft goat cheese cut or torn into 2" pieces // 113g
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup buttermilk adjust to desired consistency // 120ml
Instructions
- In the pitcher of a blender, add chives, parsley, dill, lemon zest, and garlic.
- Add cream cheese, goat cheese, salt and pepper.
- Finally, pour in buttermilk and blend until desired consistency. (*see note)
Video
Notes
- Blend until completely smooth and green, OR pulse the blender to break it up, then run it just until it comes together for a dip with some texture. Both ways are delicious.
- The reason we add the liquid last is so it doesn’t splash out of the blender each time you drop another ingredient into the pitcher.
- Dill can be swapped with rosemary, marjoram, thyme, or cilantro for a completely different flavor for this dip. Experiment with your favorite herbs to find a new variation.
- Chives can be substituted with scallions (green onions) for a similar flavor.
- This dip can be made a couple of days in advance and stored in the refrigerator. It's a great make ahead recipe for parties.
- Leftover dip should be stored in an airtight container in the fridge for up to a week.
- To make this dip into a salad dressing, simply add more buttermilk until it reaches the desired consistency.
- Make this dip a little thicker to use as a spread on sandwiches instead of mayo. It's delicious!
Nutrition
Serving: 1/4 cup | Calories: 80kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 302mg | Sugar: 1g