Tuesday, July 23, 2013

Fresh Buttermilk and Sour Cream Salsa

Nothing says summer more than cold buttermilk and cucumber. This salsa is just a little off the beaten path, but is so light and refreshing--the perfect condiment for my Turkey-Lamb Cocktail Meatballs (click for recipe).

Here is my recipe:
1 cup buttermilk
1/2 cup Hellman's mayonnaise
1/2 cup sour cream
1/4 teaspoon garlic powder
3/8 teaspoon salt or (to taste)
2 1/2  tablespoons fresh flat-leaf parsley, finely minced
1/2 teaspoon white pepper
1/2 cup English cucumber, finely chopped
1/4 cup sweet onion, finely chopped
3/4 cup heirloom tomato, diced

Here is how I put it together:
Place buttermilk, mayonnaise, sour cream, garlic powder, salt, parsley, pepper, cucumbers, onion and tomato in large mixing bowl. Whisk together. Store salsa in refrigerator until time to serve or up to one week.

Author's Note: If a dipping consistency is desired, place ingredients into the bowl of a food processor; pulse until desired consistency is reached.

Servings: 32

Preparation Time: 20 minutes
Total Time: 20 minutes

Nutrition (per serving): 34 calories, 29 calories from fat, 3.3 g total fat, 3.4 mg cholesterol, 61.1 mg sodium, 31.6 mg potassium, 1 g carbohydrates, 1 g fiber, 1 g sugar, 1 g protein.
Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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