Buttermilk Herb Dip
Peel and mince the garlic.
Rinse the parsley and chives, pat dry and chop finely.
Trim the leaves from the cress and chop finely.
Whisk together the buttermilk, yogurt, mineral water and lemon juice until smooth. Stir in the minced garlic, chopped parsley, chives, cress and dill. Season to taste with salt and cayenne pepper. Serve the dip with fresh vegetables.