Buttermilk-Herb Dip

Total Time:   1 hr 15 min   Prep: 15 min  Serves: 8
Difficulty: Easy

A dollop of plain yogurt helps tame the heat in this Mexican-inspired soup. Not only does it feature poblano chiles and chili powder, but ancho chile powder as well. Chili powder tends to have other spices like oregano, garlic, and cumin. Ancho chile powder, made only from ancho chiles, isn’t too spicy as anchos are some of the sweetest chiles out there. If you’re sensitive to spice, simply add a little bit, give it a taste, and keep gradually adding until you hit that perfect level of heat. These spices wonderfully balance out the chicken, black beans, corn, onions, and fresh cilantro.


Plain fat free Greek yogurt

1 cup(s)


Low-fat buttermilk

¼ cup(s)


¼ cup(s), peeled, seeded, chopped


Uncooked scallion(s)

¼ cup(s), finely chopped (plus extra for garnish)



2 Tbsp, fresh, minced


Fresh parsley

2 Tbsp, minced


Kosher salt

1 tsp


Black pepper

¼ tsp


Cayenne pepper

1 pinch


1. Combine yogurt, buttermilk, cucumber, scallion, basil, parsley, salt, black pepper, and cayenne in a mixing bowl; chill well. Serve garnished with scallions.


2. Serving size: 1/4 cup dip