Makes about 2 cups

This takes the 'ol classic 50’s "onion soup dip" just a bit further.  The fresh herb enhancements really make a delightful difference.  Also, the original version is always so thick that most chips break when you try scooping.  This recipe is thinned to a dippable consistency with buttermilk.

1, 16-ounce carton sour cream

1 package dry onion soup mix

2 garlic cloves, finely minced

¼ cup finely minced fresh parsley

1 tablespoon each, finely minced fresh dill weed, cilantro and basil

1 green onion, finely chopped, including the greens

1/2 teaspoon Worcestershire sauce

Buttermilk

Fresh coarse ground black pepper to taste

Mix first seven ingredients together well.  Incorporate just enough buttermilk to make into an easily dipable consistency.  Season to taste with pepper.  Scoop into an attractive serving dish and garnish with a sprig of fresh herb and perhaps a slice of lemon or lime.  Set on a large tray and surround by a selection of chips of cut vegetables for dipping.  Stand back and watch it disappear.