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Creamy Dill Salad Dressing

FRIDAY, APRIL 25 2008

Creamy Dill Dressing

 

Now that the weather is warming up a bit, we have started eating more salads. Before going gluten-free we used to buy all the creamy, fat-laden Ranch and Italian dressings, but ever since finding this recipe in a magazine I don't buy any store-bought dressings anymore. It is very light and perfect for those warm summer nights. And the good thing is that it is very easy to make!

You will need:

  • 1 cup buttermilk
  • 1/2 cup sour cream (either regular or reduced-fat, I use whichever is on sale)
  • 1-2 cloves garlic, pressed (depending on if you like a hint of garlic or a lot)
  • 1 tsp. dried dillweed (or you can experiment with fresh)
  • salt and pepper to taste


    To Prepare:

    1. Place all ingredients in a blender
    2. Pulse until all ingredients are blended together and there are no lumps
    3. Let chill in the refrigerator for a couple of hours before serving.

    Variations: I also use this dressing over tilapia and other seafoods.


    Food Safety: Leftovers can be stored in a tightly-sealed container in the refrigerator for up to 3 days.

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