Shelly's Recipe

PEPPERCORN RANCH DIP

Category: Dips - Cold

2/3 cup buttermilk
1 cup low fat cottage cheese
Juice of 1 lemon (approximately 2 Tbsp)
1 tsp coarsely ground mixed peppercorns (green, black, white, and red peppercorns)
1 Tbsp minced fresh chives
2 Tbsp chopped fresh basil leaves
1 tsp fresh thyme leaves
sea salt to taste

First, in a food processor - using a steel blade, combine all the ingredients except the sea salt. Process the mixture until creamy. You may have to stop the machine once in awhile to scrape down the sides of the bowl with a spatula. Season with salt.

Transfer the dip mixture to a bowl and cover it with plastic wrap. It needs to be chilled for at least 4 hours and to 2 days before serving. Note: Good served with LEMON THYME PITA CHIPS.