Buttermilk Herb Dressing
Updated March 9, 2023
- Total Time
- 5 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups sour cream
1 cup buttermilk
½ cup Hellmann's mayonnaise
½ cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper
Nutritional analysis per serving
7 grams carbs; 51 milligrams cholesterol; 322 calories; 7 grams monosaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 30 grams fat; 361 milligrams sodium; 7 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.
Private Notes
Comments
We love this! I doubled the herbs as we love herbaceous flavors. Also took a shortcut by blitzing the herbs and buttermilk in the food processor, then added to mixing bowl with the rest. We used it on grilled romaine. Amazing!
Sooo good! Add any herbs you happen to find in fridge. I added onion powder for some basic unsophisticated umph. Used on likewise unsophisticated iceberg, tomatoes and red onions. Mmmmmm
The parm ruined this for me - took away the brace of acid and buttermilk. Really liked it until that went in - suggest tasting as you go with that. Salvaged it but took a lot of work.
This is super yummy. Next time I may use a bit less buttermilk because my husband likes it thicker, otherwise, super lovely with the fresh herbs. I got to leaves right off my new indoor basil plant!
Leave out the sugar. Parmesan optional.