Buttermilk-Peppercorn Dip
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 Cup sour cream
2 Tablespoons buttermilk
1 Teaspoon coarsely ground mixed peppercorns (black pink -- and green)
2 Teaspoons minced chives
1/2 Teaspoon finely chopped fresh thyme
1 Large shallot -- minced
1/2 Teaspoon coarse salt
 

Preparation:

Place the ingredients in a medium bowl, and stir well to combine. Serve immediately or store, covered, in the refrigerator, for up to 48 hours. This dip can be prepared a day or two before serving and stored in the refrigerator in an airtight container.

 

Nutritional Information:

512 Calories (kcal); 48g Total Fat; (83% calories from fat); 9g Protein; 13g Carbohydrate; 103mg Cholesterol; 1096mg Sodium