Buttermilk Peppercorn Dip

Buttermilk-Peppercorn Dip

Makes about 1 1/2 cups

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

3/4	cup  mayonnaise
6	tablespoons  grated Romano  cheese
3	tablespoons  buttermilk
1 1/2	teaspoons  pepper
2	teaspoons  lemon juice
3/4	cup  Greek yogurt
	Salt and pepper

1. Process mayonnaise, Romano cheese, buttermilk, 1 1/2 teaspoons pepper, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
2. Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)