Packed full of crushed pepper and loaded with fresh dill, this dressing is a great addition to our usual dressings and dips for our raw vegetables. Just pourable enough for a salad and also thick enough for a dip, I've eaten this dressing on four salads already. My boys both gave it two thumbs up and asked if they could please have a veggie plate, regardless of the fact it was 9am. I'm planning to make a chopped salad for lunch tomorrow, just so I can use this dressing again!
Peppery Dill Ranch Dressing
1/2 cup sour cream
1/2 cup mayonaisse
3.5 ounces (or a scant half cup) of milk
2 teaspoons freshly squeezed lemon juice
1 huge garlic clove, minced well
1 slightly heaped tablespoon finely chopped fresh dill
1 scant tablespoon finely chopped fresh Italian leaf parsley
1/4 teaspoon kosher salt, adjust to taste
1/4 - 1/2 teaspoon medium grind cracked black pepper, adjust to taste
In a small cup, combine the milk and lemon juice and let rest for 5 minutes. In a medium size bowl, combine the sour cream, mayonnaise, garlic, dill and parsley. Add the milk and whisk to combine. Season with salt and pepper and taste. Adjust seasonings as desired.
Pour into a jar and refrigerate at least an hour before serving. I recommend making this the day before it is going to be used, to allow the flavors to really incorporate. Enjoy!
Click here for printable recipe
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