Black pepper and buttermilk make a great dip, drizzle, or dressing—think of it as ranch dressing for the times when you don’t have fresh herbs.
Thanks to Food & Wine magazine (November 2017) for the idea. They drizzled it over an escarole salad with hazelnuts, pomegranate seeds and roasted squash—I can hardly wait to try it! For tonight though, it’s only the dressing for me. I’ll set it out with long sticks of jicama and carrot and if we have time between trick-or-treat doorbell rings, maybe we’ll roast some squash rings and dunk them too.
Black Pepper Ranch
makes one generous cup
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup mayonnaise Best Foods or Just Mayo (vegan)
- 2 tsp freshly ground black pepper
- 1/2 tsp salt
Whisk together all ingredients and store in a glass jar in the refrigerator.