There's something about a creamy, tangy—dare I say?—zippy buttermilk dressing that makes it positively crave-able. And despite its richness, buttermilk has fewer calories than whole milk, so pour it on and let go of the guilt. Use it as a dip or a dressing.
Ingredients
- 1 cup buttermilk, well-shaken
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chives, minced
- 1 tablespoon fresh dill, minced (or dried dill)
- 1 tablespoon shallot, peeled and grated
- 1 clove garlic, peeled and grated
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- sea salt and freshly ground black pepper, to taste
Instructions
- Combine all ingredients in a tight-sealing jar, and shake until well blended.
- Store in refrigerator up to five days.
Makes 1-1/2 cups.
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