Buttermilk-Peppercorn Dip

Course : Dips
Serves: 1
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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 / Directions:

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

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