Combine: In a medium bowl, add the mayonnaise and sour cream. Whisk until smooth and fully combined.
Season: Add the dried chives, parsley, dill weed (if using), garlic powder, onion powder, salt, and pepper. Whisk vigorously until all herbs and spices are evenly distributed throughout the creamy base.
Chill: Cover the bowl tightly with plastic wrap or transfer the dressing to an airtight jar. Refrigerate for at least 30 minutes before serving. This resting time allows the dried herbs to soften and the flavors to meld perfectly.
Adjust Consistency (Optional): For a pourable salad dressing, whisk in unsweetened almond or coconut milk, one tablespoon at a time, until your desired consistency is reached.
Store: Keep refrigerated in a sealed container for up to 1 week. Stir before each use.
Tips & Variations
For Fresh Herbs: Substitute 1 tablespoon each of finely chopped fresh chives, parsley, and dill for the dried herbs.
Add Zest: A squeeze of fresh lemon juice (about 1 teaspoon) can brighten the flavors.
Make it a Dip: For a thicker vegetable dip, use the recipe as written without thinning. For extra body, add an extra 2 tablespoons of sour cream.
Creamier Base: For a richer flavor, you can substitute the sour cream with full-fat Greek yogurt or a combination of both.
Nutrition | Per Serving (2 tablespoons):
Calories: 122
Fat: 13g
Protein: 1g
Total Carbohydrates: 1g
Sodium: 122mg
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