Addictively delicious dip for veggies or chips.
Makes about 1 1/2 cups
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
2 fat garlic cloves
1/4 cup minced basil, tightly packed
1. Combine the mayonnaise, buttermilk, salt and pepper in a medium bowl.
2. Use a microplane or rasp to finely grate the garlic into the bowl (or use a garlic press). Stir to combine.
3. Stir the basil into the dip. Taste and adjust seasonings if needed.
This will thicken a bit when chilled in the refrigerator. Make it up to 3 days ahead and store tightly covered in the fridge.
If you'd like a thicker dip, stir in a quarter-cup or more of finely grated Parmigiano-Regianno cheese to your taste.