BUTTERMILK - BLACK PEPPER DIP
An ideal base dip, should you choose to personalize it with blue cheese, fresh herbs, or a favorite add-in. Found this on a party site and wanted to put it in my cookbook for use at a bridal shower.
Provided by PeelMeAGrape
Categories Greens
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- For the dressing: Combine all ingredients in a medium sized bowl and whisk well. Taste, and adjust salt and pepper accordingly.
BUTTERMILK GARLIC DRESSING OR DIP
Make and share this Buttermilk Garlic Dressing or Dip recipe from Food.com.
Provided by MeAndMyBoys
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mash garlic with the salt until its paste-like. You can use a mortar and pestel or just place your knife parallel to the cutting board and mash.
- Combine all ingredients and mix well. If the dressing is too thick, add more buttermilk 1 tablespoon at a time until desired consistency. Refrigerate at least one hour for flavors to combine. You'll never buy store dressing again.
BLACK PEPPER BUTTERMILK FRESH CHEESE
Spice up your cheese plate with this recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try: -Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Lemon Zest Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese
Provided by Martha Stewart
Categories Appetizers
Yield Makes one 6-ounce round
Number Of Ingredients 4
Steps:
- Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
- Combine milk, buttermilk, salt, and pepper in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.
- Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
- Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.
BUTTERMILK DILL DIP
This light, flavorful dip brings protein and perks up fresh sliced veggies in a hurry. -Elizabeth King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 228mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
BUTTERMILK-BLUE CHEESE DIP
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Cheese Dairy Appetizer Super Bowl Vegetarian Blue Cheese Tailgating Poker/Game Night Sour Cream Buttermilk Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour.
- Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover dip and refrigerate.
BUTTERMILK VEGETABLE DIP
Used as a dip for vegetables or a dressing for salad, this ranch seasoning is versatile and tangy.
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the mayonnaise, buttermilk and dressing mix. Cover and refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 140 calories, Fat 15g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 221mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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