Herb Buttermilk Dressing

I don't know about you, but I'm just not ready for fall yet! I love everything about summer: pool time, cookouts, fireflies, drippy ice cream cones, and icy cold beverages—you get the idea! I think one of my main loves is fresh fruits and veggies. I find it hard to make really good meals in the middle of winter because the fruits and veggies just aren't at their peak. I also love—I mean, love—a good salad; I could eat them every day, no joke!

Over the weekend, after making some herb compound butter with leftover herbs, I decided to make this dressing. Don't get me wrong, I make homemade dressing all the time, but I've always made vinaigrettes. This was my first time making a creamy dressing. Let me tell you, it is amazing!! It made our salad come alive with so much flavor! Before summer is over, you must give this a try. I promise you won't be buying the bottled stuff!

Enjoy!

 

Ingredients

1/2 cups mayonnaise

3/4 cups sour cream

1 medium handful chives, torn in half

1 medium handful fresh flat-leaf parsley

2 cloves garlic, roughly chopped

1 tbsp. olive oil

2 tbsp. lemon juice

2/3 to 1 cup buttermilk

Salt and Pepper to taste

Directions

To a blender add the mayonnaise, sour cream, chives, parsley, garlic, olive oil, lemon juice and salt and pepper.  Blend until well combined.  Add the buttermilk starting with 2/3 cup and blend adding additional buttermilk to desired consistency - I used 1 cup.  Store the dressing in the refrigerator.

Inspired by: Confections of a Foodie Bride