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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10621 |
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Ingredients
â–¢1/2 cup mayonnaise
â–¢1/2 cup sour cream
â–¢1/2 cup buttermilk or regular milk
â–¢3/4 - 1 teaspoon dried dill weed
â–¢1/2 teaspoon dried parsley
â–¢1/2 teaspoon dried chives
â–¢1/4 teaspoon onion powder
â–¢1/2 teaspoon garlic powder
â–¢1/4 teaspoon fine sea salt
â–¢1/8 teaspoon finely cracked pepper
â–¢freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste
Instructions
Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
Notes
I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.
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