I found this recipe at Barefeet in the Kitchen and it was amazing!!! It was easy to make and tastes better than ANYTHING available commercially!!! There is one drawback, if you are lactose intolerant…. take precautions if available. Samantha and I chose to throw caution to the wind and it was a mistake (that we would probably make again… it was that good!).
Yield: about 1 1/2 cups
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
3/4 – 1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper
freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste
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 from Barefeet in the Kitchen:
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.