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.