Buttermilk Peppercorn Dip
Recipe: #9519
May 09, 2013
Categories: Dips, Snacks, Cheese, Romano, Appetizers, 5-Minute Prep, One-Pot Meal, Christmas, Game/Sports Day, New Years, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Vegetarian, Buttermilk, Yogurt, more
"You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose. I find that there is enough salt in the mayo & cheese and enough pepper in the ingredient list that it does not need any more."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (78.7 g)
- Calories 133.5
- Total Fat - 7.7 g
- Saturated Fat - 1.9 g
- Cholesterol - 12.3 mg
- Sodium - 313.6 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 0.2 g
- Sugars - 2.1 g
- Protein - 3.6 g
- Calcium - 118.1 mg
- Iron - 0.5 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Process mayonnaise, Romano cheese, buttermilk, pepper, and lemon juice in food processor until smooth.
Step 2
Transfer mixture to medium bowl and stir in yogurt.
Step 3
Cover dip and refrigerate until thickened, at least 1 hour.
Step 4
Dip can be refrigerated in airtight container for 2 days.
Tips
No special items needed.
5 Reviews
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