Don't expect an overly spicy kick in this pretty little dip. Pink peppercorns are actually dried berries, not pepper, with a delightful floral taste. Serve with blanched chilled asparagus spears, cherry tomatoes or an assortment of crudities.
- 1/2 cup yogurt
- 1/2 cup mayonnaise or sour cream
- 1 tablespoon crushed red (pink) peppercorns
- 1/4 cup chopped chives
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, finely minced
- 1 teaspoon salt
In small bowl, combine the yogurt and mayonnaise until well blended. Add the remaining ingredients and stir until combined. Taste and adjust seasonings. Serve immediately; or to store, place in a container with a tight fitting lid and refrigerate for up to three days.
Makes approximately 1 cup.