Addictively delicious dip for veggies or chips.

This recipe was originally featured in CSA Survival Guide in our Mostly Plants series.

Makes about 1 1/2 cups

Ingredients

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

Instructions

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.

Notes:

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.