Get ready—this dip is about to become your party go-to. It’s quick and easy to make, and you can serve it with any type of vegetable (we particularly like it with carrots, radishes, and cucumbers). Be sure not to puree the chives or pepper, as they will discolor your sauce. Use leftover dip as a spread for pulled pork, hamburgers, or other sandwiches, or thin it out with water or another tablespoon or two of buttermilk to dress lettuces.
How to Make It
Place mayonnaise, sour cream, buttermilk, vinegar, miso, garlic powder, and onion powder in a blender; process until smooth, about 30 seconds. Stir in chives and pepper. Serve immediately, or store in refrigerator for up to 1 week.