(makes about 1 cup)

This makes a nice dip for fresh vegetables or french fries. It also goes well with potatoes and meat.

½ cup buttermilk

½ cup mayonnaise, sour cream, or yogurt

2 tablespoons grated horseradish

2 garlic cloves

Salt and freshly ground pepper

¼ cup chopped parsley

Fresh lemon juice or white wine vinegar

Combine the buttermilk, yogurt, and horseradish is a bowl. Mince the garlic with ¼ teaspoon of salt until a thick paste; add parsley and mince to bruise the herbs (this can be done in a mortar and pestle or by hand). Add this to the buttermilk mixture with lemon juice to taste.