¾ cup buttermilk
½ cup sour cream
7 tablespoons mayonnaise (just shy of a ½ cup)
4 garlic cloves, pressed or minced
½ teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon dried chives
½ teaspoon onion powder
½ teaspoon fresh ground black pepper
½ teaspoon kosher salt
2 teaspoons lemon juice
In a small mixing bowl combine buttermilk, sour cream and mayonnaise. Whisk until combined. Add remaining ingredients, whisk until well combined.
Refrigerate until serving. I like to try and chill this overnight so all the flavors can marry. However, we are not that patient around her. It is fabulous eaten right away, but spectacular the next day.
Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
Recipe developed by Donna Elick - The Slow Roasted Italian
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