Ingredients
- ¾ cup mayonnaise
- ¾ cup milk
- ½ cup sour cream
- 2 to 3 tablespoons lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- ½ teaspoon dried dill weed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a medium bowl, whisk together mayonnaise, milk, and sour cream until smooth.
- Add lemon juice, parsley, chives, dill, garlic powder, onion powder, salt, and pepper. Whisk until fully incorporated and creamy.
- Adjust thickness by adding more milk for a thinner dressing, or reduce milk for a thicker consistency.
- Transfer to an airtight container and refrigerate until ready to use. Flavors will intensify as it chills.
Notes
- Use Greek yogurt instead of sour cream for extra protein.
- For a spicy twist, add cayenne pepper or hot sauce.
- Fresh herbs may be substituted—double the quantity for best flavor.
- To make vegan, substitute with plant-based mayo, milk, and sour cream.
- Stir before each use, especially if refrigerated for a few days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tablespoons
- Calories: 116
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
