Ingredients
- ½ cup sour cream, full fat
- ½ cup mayonnaise, homemade if possible
- 2-4 tbsp traditional buttermilk, more or less for consistency
- 2 tbsp pickle juice, or white wine vinegar
- ¾ tsp dried dill weed, or 1 tbsp chopped fresh
- ½ tsp dried chives, or 2 tsp minced fresh
- ½ tsp dried parsley, or 2 tsp minced fresh
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp fine sea salt, or more to taste
- ⅛-¼ tsp freshly ground black pepper
- 1 tbsp fresh lemon juice, to taste
Method
- In a medium bowl, whisk together the sour cream, mayonnaise, and 2 tbsp of the buttermilk.
- Once it's mixed together with no lumps/separation, stir in the pickle juice, dill weed, chives, parsley, onion powder, garlic powder, salt, and pepper. Whisk well to fully incorporate and let it sit for 10 minutes.
- After it has rested, stir again and check for consistency, acidity, and salt. I added a pinch more salt, the 1 tbsp of fresh lemon juice and another tbsp of buttermilk. Stir again and taste. If desired acidity is reached, serve immediately or cover and refrigerate.
- I found it tasted even better the next day but will be ready to consume after first sitting for 10-15 minutes.
- Enjoy! Serve with your favourite pizza (We love it on our Traeger Pepperoni Pan Pizza), as a salad dressing, or a dip for fresh veggies.