Veggies and Dip

May 8, 2009


I love vegetables and dip.  I really do.  Now lest that sound ultra-virtuous, please realize that most dips are so bad for you that it cancels out the good that the veggies do.  Pre-made supermarket dips are usually loaded with artificial flavors and chemical stabilizers.  Many that you would make at home have no artificial ingredients, but do have enough calories and fat per serving to make it really unhealthy.

So here are two for you.  They have a similar base but different flavorings.  I use low fat sour cream and low fat buttermilk but the flavor is of the luscious full fat variety.  You can choose the peppery version (coarse ground pepper and chives) or the lemon-y herb one.  Or, if you are cooking lunch for 20 hungry Yoginis as I am on Saturday, you can make both.


Buttermilk Peppercorn Dip
Adapted from Martha Stewart Hors D’Oeuvres Handbook
Makes 1 1/2  cups

1 cup low fat sour cream
2 tbsp. low fat buttermilk
1 tsp. coarsely ground mixed peppercorns (black, pink, and green)
2 tsp. minced chives
1 tsp. chopped fresh thyme
1 large shallot, miced
1/2 tsp. kosher salt

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.


Lemony Herb Dip
Adapted from Bon Appetit
Makes about 1 cup

1 8-ounce container low fat sour cream
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh dill
Juice of 1 small lemon
Salt and pepper

Mix first 4 ingredients in medium bowl.  Season to taste with salt and pepper.  Can be made up to 2 days in advance, cover and refrigerate.


  1. I love the sound of the buttermilk pepper dip! So much better than the store bought stuff. Cute bowls!

    Comment by veggiebelly — May 8, 2009 @ 3:50 am

  2. What a delicious dip Dana. Yummy!

    Comment by elra — May 8, 2009 @ 5:31 am

  3. Both sound great. I never thought of using buttermilk in a dip, but that would be delicious. Must remember this next time I make dip.

    Comment by lisaiscooking — May 8, 2009 @ 2:00 pm

  4. Mm I love veggies & dip but rarely eat my veggies with dip because of the high fat content of the dips! These look like great alternatives.

    Comment by Ashley — May 8, 2009 @ 2:41 pm

  5. Simply delicious dips Dana!

    Comment by elra — May 8, 2009 @ 4:01 pm

  6. The peppercorn one is definitely tops for me, I love spice!

    Comment by Sarah — May 8, 2009 @ 4:06 pm

  7. Using low fat sour cream to make these dips is awesome. I love the recipe, simple and easy to make.

    Comment by anudivya — May 8, 2009 @ 4:21 pm

  8. First time here. Love your blog. I will be following your updates and I follow you on Twitter now :)

    Comment by Hélène — May 8, 2009 @ 5:26 pm

  9. mmmmmm…..buttermilk! there’s nothing like it! thanks for the recipes. i also love veggies and dip!

    Comment by redmenace — May 8, 2009 @ 7:38 pm

  10. Loving those bowls. I think I’m going to put this dip, probably peppercorn, in my daughter’s lunch next week. It will also be great to have around the house when I need to batttle the munchies. Thanks for sharing!

    Comment by Tammy — May 9, 2009 @ 1:54 am

  11. Gorgeous! I’ll have both Dana! I really like the dishes you have them in.

    Oh, before I forget! I have given you an award. You can collect it over at Tinned Tomatoes.

    Comment by holler — May 9, 2009 @ 7:55 pm

  12. Finally got around to making the peppercorn dip today for all my farmer’s market goodies from this morning. It is delicious!

    Comment by Tammy — June 24, 2009 @ 8:42 pm

Leave a comment