Creamy Herb Salad Dressing (Printable)

Luscious, tangy dressing featuring fresh herbs and a creamy base, perfect for elevating any salad.

# What You'll Need:

01 - 1/2 cup mayonnaise

02 - 1/4 cup sour cream

03 - 1/4 cup buttermilk (or milk for lighter version)

04 - 2 tablespoons fresh parsley, finely chopped

05 - 1 tablespoon fresh chives, finely snipped

06 - 1 tablespoon fresh dill, finely chopped

07 - 2 teaspoons fresh lemon juice

08 - 1 teaspoon Dijon mustard

09 - 1 small garlic clove, minced

10 - 1/2 teaspoon fine sea salt

11 - 1/4 teaspoon freshly ground black pepper

01 - Whisk mayonnaise, sour cream, and buttermilk together in a medium bowl until smooth.

02 - Add parsley, chives, dill, lemon juice, Dijon mustard, garlic, salt, and pepper; whisk until fully blended.

03 - Taste and adjust salt and pepper as preferred.

04 - Cover and refrigerate for a minimum of 30 minutes to develop flavors.

05 - Present chilled over salads or as a dip.

01 -

It comes together in ten minutes but tastes like you've been stirring it all day.
Fresh herbs make you feel like you're cooking with intention, not just assembling ingredients.
One batch serves enough people that you'll have leftovers for sneaking spoonfuls straight from the jar.

02 -

Chop your fresh herbs right before mixing so they stay vibrant green instead of turning dark and bruised.
The dressing will thicken slightly as it sits, so if you're making it ahead, whisk in a splash more buttermilk when you're ready to use it.

03 -

If fresh herbs aren't available, you can use dried, but reduce the amount to one teaspoon of each since dried herbs are more concentrated and assertive.
Make a double batch and you'll have enough to use as a dip for vegetable platters, a topping for baked potatoes, or a spread for sandwiches.