Older Bolder Life

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buttermilk

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

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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.

the Older Bolder Life Snack Tuesday: Buttermilk Feta Dip

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As the seasonal turn to spring picks up momentum here in North Texas, we’ve been reaching for some of our favorite sauces and salsa to flavor up some of our typical proteins in the rotation.

My wife and I love great Greek food; I think she’d eat tzatziki sauce at every meal given the chance, though this Buttermilk Feta Dip is stunningly tasty, particularly when you track down some really nice feta (try it with a brined, goat’s milk feta).

Of course this is one for the dairy tolerant, and while it’s great with just the feta, buttermilk, salt, and olive oil, throwing in any or all of the goods on the optional list below adds layers of flavor and interest.

We had this last night again with radishes and sliced pickling cucumbers; it was even amazing on the cumin-dusted sautéed mahi too.

1/2 pound good feta, in brine, look for goat’s milk
1/3 to 1/2 cup full-fat buttermilk
Good extra virgin olive oil drizzled

Optional
1/2 teaspoon (or more) good sea salt
1/2 teaspoon (or more) fresh ground pepper
1-2 teaspoons chopped fresh dill, mint, or oregano
1 teaspoon (or more) fresh lemon juice
1 medium garlic clove, minced (or pressed)

Drain the feta and crumble into a medium-sized bowl. With a stiff whisk, work the feta to break it down a bit further, then drizzle and whisk in buttermilk (1-2 tbsp at a time) until the mixture looks like a smooth, creamy dip.

Taste for salt, and add any or all of the optional ingredients, whisk again to combine, top with a drizzle of good olive oil, and another grind of fresh black pepper.

Set this out with a platter of fresh, crunchy crudite or grilled vegetables (bell peppers and mushrooms are our favorites currently) and watch it disappear. It’s also unbelievably tasty on cold, leftover grilled lamb.

Enjoy.