Directions

1. 1

   In a small dry skillet over medium heat, toast the Whiskey Barrel Smoked Black Pepper, minced garlic, coriander seeds, and mustard seeds until just fragrant or until the seeds start to pop, 1 to 3 minutes.

2. 2

   Stir constantly so they don’t burn, then immediately tip them into a small bowl to stop the cooking.

3. 3

   Transfer the toasted spices to a spice grinder or mortar and grind into a coarse powder.

4. 4

   Add the ground spices to a medium bowl along with the mayonnaise and Greek yogurt and stir until smooth and the spices are well distributed.

5. 5

   Whisk in the buttermilk, Worcestershire, lemon juice, and salt until silky.

6. 6

   Chill before serving so the smoked pepper has time to bloom. Makes about 1⅓ cups. Drizzle over salad greens, or set out as a dip for wings, chicken fingers, French fries, or vegetables — lovely spooned over a baked potato.