Creamy Peppercorn Ranch Dip

You'll think you are tasting a ranch dip chock full of fat and calories.

Oh contrare! Peppercorn Ranch Dip is a creamy, full-flavored dip that uses fresh ingredients like lemon juice and herbs.

When you use fresh herbs instead of dried, it makes a huge difference. You can make this dip ahead of time and serve nicely chilled for appetizers.

This dip is one of my favorites because I love the taste of ranch seasoning and it's not as soupy as some dips can get. It has a nice firm, creamy body
to it.

What you'll need:
- 2/3 cup buttermilk
- 1 cup low fat cottage cheese
- juice of 1 lemon (approximately 2 Tbsp)
- 1 tsp coarsly 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.

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This dip goes well with:

Corn Tortilla Chips
Flour Tortilla Chips
Homemade Potato Chips

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