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In a large mixing bowl, combine the buttermilk, mayonnaise, and sour cream.

Add the mounded 1/2 teaspoon of onion powder to the bowl. Grate the large garlic clove directly into the bowl using a microplane.

Squeeze approximately 1 tablespoon of lemon juice from about half a lemon into the bowl. Add the 1 tablespoon of white distilled vinegar.

Finely chop the fresh dill, fresh parsley, and green onions. Add 1 tablespoon of each to the mixing bowl.

Add 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper to the bowl. Adjust seasoning to taste later if needed.

Whisk all the ingredients together thoroughly until they are well combined and the dressing is smooth.

For best flavor, cover the dressing and refrigerate for at least 30 minutes to allow the flavors to meld. Taste with a piece of lettuce before serving and adjust seasoning if necessary.


In a large mixing bowl, combine the buttermilk, mayonnaise, and sour cream.

Add the mounded 1/2 teaspoon of onion powder to the bowl. Grate the large garlic clove directly into the bowl using a microplane.

Squeeze approximately 1 tablespoon of lemon juice from about half a lemon into the bowl. Add the 1 tablespoon of white distilled vinegar.

Finely chop the fresh dill, fresh parsley, and green onions. Add 1 tablespoon of each to the mixing bowl.

Add 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper to the bowl. Adjust seasoning to taste later if needed.

Whisk all the ingredients together thoroughly until they are well combined and the dressing is smooth.

For best flavor, cover the dressing and refrigerate for at least 30 minutes to allow the flavors to meld. Taste with a piece of lettuce before serving and adjust seasoning if necessary.
