the Older Bolder Life Recipe File: Buttermilk Sour Cream Salad Dressing

I don’t know about you, but we’re always on the lookout for new salad dressing recipes to brighten up the (almost) daily salad we enjoy week in and week out.

Just like you, we have our favorites, most of which we stir together at home to ensure we’re using the freshest, and cleanest, ingredients we can. (Insert your favorite rant here about how most commercially prepared salad dressings are based on terrible, PUFA-laden franken oils, or cost ten bucks a bottle for the good stuff.)

Just like you, we’re always on the lookout for great salad dressings that can serve double duty as a dip for crudite, or a slather for leftover proteins coming out of the fridge for tomorrow’s lunch too.

And while this Buttermilk Sour Cream Dressing may give away a bit of our Texas heritage, growing up eating wedge salads with a classic Ranch dressing, this recipe is based on tangy sour cream, a healthy dose of lemon (fresh juice and zest), with a hint of garlic and dill. You could of course sub in any fresh herb you have on hand, the dill just seems to fit here…

Given this one a spin, it’ll become one you reach for over and again.

3/4 cup full-fat sour cream
2 tbsp full-fat buttermilk
2 tbsp avocado or olive oil mayonnaise
3 tbsp fresh-squeezed lemon juice
2-3 tsp lemon zest
1 garlic clove, grated
1-2 tsp finely chopped fresh dill (optional)
1 -2 tsp good salt
1-2 tsp freshly ground black pepper

This one couldn’t be easier; simple combine the entire ingredient list in a small bowl, and whisk to combine. Add a tbsp of additional buttermilk if you want to thin the mixture. Can make up to a day ahead, store covered in the fridge if not savoring this one right away.

Enjoy.