Buttermilk Dressing with Dill

My new favorite dressing is this buttermilk dressing with dill, garlic, and peppercorns. It mixes up quickly and is perfect for topping salads or dipping veggies or pizza.

After a week of baking and excess, I find that I’m craving vegetables. Like crazy craving vegetables. Each night at dinner I’ve gone back for extra veggies.

Now that we no longer get a produce box, I don’t have a veggie drawer full of things that I’m ignoring. Instead, I have to make an effort to keep our crisper full.

Apparently, we are a house divided when it comes to vegetables. I took a poll and we are split on favorites. Some like green beans while others prefer broccoli. Some of us love sweet potatoes; others can’t stand them.

One thing we do agree on, though, is the crudite platter, aka veggie tray. There’s something for everyone on the veggie tray, though I am narrowing down favorites so that we don’t run out of cucumbers (favorite) while the cauliflower sits (not favorite).

And pretty much every one agrees that the dip or veggie dressing needs to be homemade. While I grew up mixing up the packet of seasoning mix into a bowl of mayonnaise and buttermilk, I found out in college that those little packets are expensive!

Lucky for me, I worked for the UCen Dining Services which specialized in excellent veggie trays — and homemade dressing. For my first 18 years of life, I had no idea that homemade buttermilk dressing was so easy. In this latter half of my plus (give or take a few years), I almost always have a batch in the fridge.

For a long time I made my regular homemade ranch-style dressing, but I’ve been busting out with different herbs and flavor combinations. My new favorite is this buttermilk dressing with dill, garlic, and peppercorns. With just five ingredients, it mixes up quickly and is perfect for topping salads, or dipping veggies.

My kids and I love to dip pizza crust into it. 😉

A couple notes:

• You DO need real buttermilk, not the dried powder, not the add vinegar to milk stuff. Real cultured buttermilk from the dairy case.
• I cracked the peppercorns on the loosest setting on my pepper grinder but you could put them in a plastic bag bang them with a kitchen mallet.
• Feel free to use fresh garlic and fresh dill, but know that I make this with garlic powder and dried dill weed. It’s just easier and quicker that way.
• Make your own mayonnaise if you’d like to have a super fresh and “real food” dressing.
• You can experiment with other herbs. If you do, let me know what you try!

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Buttermilk Dressing with Dill

Prep Time

5 mins

Total Time

5 mins

 

My new favorite dressing is this buttermilk dressing with dill, garlic, and peppercorns. It mixes up quickly and is perfect for topping salads or dipping veggies or pizza.

Course: Salad, Sauces

Cuisine: American

Keyword: buttermilk dressing with dill, dill dressing, dressing

Servings: 16

Calories: 105 kcal

Author: Jessica Fisher

Ingredients

• 1 cup mayonnaise
• 1 cup buttermilk
• 1 teaspoon dried dill OR 1 tablespoon chopped fresh dill
• 1 teaspoon garlic powder OR 1 clove garlic minced
• 1/2 teaspoon cracked or coarsely ground black pepper

US Customary - Metric

Instructions

1. In a small bowl or jar, whisk together the mayonnaise and buttermilk until smooth. Stir in the dill, garlic powder, and pepper until well combined. Chill until ready to serve.

Recipe Notes

Nutritional values are approximate and are based on a 2 tablespoon serving of the recipe (makes 2 cups). Refrigerate leftovers promptly and use within 4 days.

Nutrition Facts

Buttermilk Dressing with Dill

Amount Per Serving

Calories 105 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 105mg5%

Potassium 25mg1%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 38IU1%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.