Peppercorn Ranch Dip

  • 2/3 cup buttermilk
  • 1 cup lowfat cottage cheese
  • juice of 1 lemon (2 Tbs.)
  • 1 tsp. coarsly ground peppercorns
  • 1 Tbs. minced, fresh chives
  • 2 Tbs. fresh chopped basil
  • 1 tsp. fresh thyme leaves
  • salt to taste

In a food processor combine all ingredients except salt.  Process until a creamy dip is formed.  Season to taste with salt.  Transfer to a bowl and chill.

From Chips and Dips by Claudia McQuillan.