Dill Salad Dressing
This Dill Salad Dressing is SO EASY! Creamy, tangy, and packed with herbs, it’s perfect for salads, dips, and wraps.
Servings: 4 servings
Ingredients
- 2 tablespoons dried parsley
- 1 tablespoon onion powder
- 2 teaspoons dried dill weed
- 1/4 teaspoon season salt
- 1/8 teaspoon ground black pepper
- 1/2 cup sour cream creates a creamy texture
- 1 cup buttermilk provides tanginess and thins dressing
Instructions
- Start by collecting all your ingredients. This makes the process smooth and ensures you have everything you need on hand.
- In a mixing bowl, combine the dried parsley, onion powder, dried dill weed, season salt, and ground black pepper. Whisk them together until evenly mixed.
- Add the sour cream to the dry ingredients. Using your whisk, blend them together until they form a smooth mixture.
- Slowly pour in the buttermilk while continuing to whisk. This will help to thin out the dressing to your desired consistency. Keep whisking until everything is well combined and smooth.
- Give your dressing a taste. If needed, add a pinch more salt or pepper according to your preference.
- Transfer the dressing into a storage container and let it chill in the refrigerator for at least 30 minutes before serving.
Equipment
- Mixing Bowl
- Whisk
- Measuring Spoons
- Storage container
Notes
- Substitute fresh herbs for dried at a 3:1 ratio for brighter flavors.
- Use non-dairy alternatives for a dairy-free version.
- Adjust buttermilk quantity to reach desired thickness.
- Chill dressing overnight to enhance flavor.
- Store in an airtight container in the refrigerator for up to one week.