For Thanksgiving Day, I wanted to begin with crudites and a dip. I found the recipe for this dip in the Martha Stewart’s Hors D’oeuvres Handbook. It is a nice refreshing dip. It has a little tang from the sour cream and buttermilk, a little punch from the peppercorns, and is rounded out by the earthiness of the thyme and shallot. It was very easy to make, and can me made up to 2 days in advance.
BUTTERMILK-PEPPERCORN DIP
Makes 1 1/2 cups
1 cup sour cream
2 tablespoons buttermilk
1 teaspoon coarsely ground mixed peppercorns(black, pink, and green)
2 teaspoons minced chives
1/2 teaspoon finely chopped fresh thyme
1 large shallot, minced
1/2 teaspoon kosher salt
Place the ingredients in a medium bowl and stir well to combine. Serve immediately or store, covered, in the refrigeratro, for up to 48 hours.