If you are looking to use up fresh dill my dill dressing recipe comes together in just 5 minutes using a food processor or blender. The dill is blended together with other fresh herbs, seasonings, mayonnaise and buttermilk.
My salad obsession continues. Today, I’m sharing a super simple creamy dill buttermilk salad dressing recipe I recently discovered and have come to love. I love making my own dressings. Since being pregnant, though, I’ve done a bad job of keeping up with making my own. If I get a boost of energy that’s when I typically make a dressing.
For the most part though I’ve been counting on higher-end refrigerated varieties that don’t have a year or two shelf life. I like to buy the ones that have a month to two month shelf life. At least then I feel a little bit better about buying a store bought dressing and know (and feel) that its a little better for me.
Normally, I would be all for the vinaigrette’s, like my Greek vinaigrette dressing, but the creamy salad dressings have been wear its at all pregnancy long. This dressing, like other homemade dressings can be whipped up in less than 5 minutes and stores well in an airtight container.
Utilizing fresh herbs from the garden (or store bought) brings this creamy dressing to life. For some reason, I went on a buttermilk buying frenzy a few weeks ago and when I saw I still had a carton of buttermilk to use within a week I had decided I would make a buttermilk dressing. I actually had all the ingredients on hand–so it really worked out well.
- Buttermilk – Fresh buttermilk is what is needed for the base of the dressing.
- Mayonnaise – The mayonnaise cuts the tang and adds to the creaminess of the dressing.
- Fresh Herbs – I blend a fresh mix of dill and chives.
- Seasonings – Salt, pepper, and garlic powder are all you need to season this creamy dill dressing.
Best if refrigerated for 30 minutes before serving. Store in an air tight jar for up to one week.
Yes, you can use dried dill if fresh dill is unavailable. However, dried dill is more potent, so start with a smaller amount and adjust to taste.
Generally, homemade dill dressing can be stored in an airtight container in the refrigerator for about 4 to 5 days. It’s best to use it within this timeframe to ensure optimal flavor and quality.
Absolutely! In fact, allowing the flavors to meld together over a few hours or overnight can enhance the taste of the dressing. Just remember to give it a good stir before serving.
Dill dressing pairs well with various salads, such as cucumber salads, potato salads, and mixed greens. It also makes a tasty dipping sauce for vegetables, a topping for grilled fish or chicken, or a drizzle for sandwiches and wraps.
Yes, you can adjust the tanginess by modifying the ratio of ingredients and use less buttermilk. Adding more or less of these components will affect the overall tanginess of the dressing.
Tips and Tricks
Here are a few of my favorite tips and tricks when making creamy dill dressing.
- Fresh Dill: Use fresh dill for the best flavor. It imparts a vibrant and aromatic taste to the dressing. If you can, chop the dill just before making the dressing to preserve its flavor.
- Balancing Creaminess: To achieve the desired consistency and creaminess, start with a base of mayonnaise and buttermilk. Adjust the ratio of these ingredients to suit your taste preferences.
- Citrus Zest: Add a burst of freshness by incorporating citrus zest, such as lemon or lime, into your dill dressing. This complements the herbal notes of dill and enhances the overall flavor.
- Garlic and Onion: I don’t typically add this; however, you can add minced garlic and finely chopped red or green onions can add depth and a mild kick to the dressing. Remember that a little goes a long way, so start with a small amount and adjust to taste.
- Seasoning: Don’t forget to season your dill dressing with salt and pepper. Taste as you go and adjust the seasoning accordingly. You can also consider adding a touch of honey or a sweetener to balance the flavors.
Looking for a delicious salad to pair with the dill salad dressing.
If you make this dill salad dressing recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
- 1 Food Processor
- ½ cup buttermilk
- ⅓ cup mayonnaise
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh chives chopped
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- In a food processor combine, buttermilk, mayonnaise, fresh dill, fresh chives, salt, garlic powder, and black pepper. Puree for 20 seconds or until well incorporated.
- Best if refrigerated for 30 minutes before serving. Store in an air tight jar for up to one week.
- Fresh Dill: Use fresh dill for the best flavor. It imparts a vibrant and aromatic taste to the dressing. If you can, chop the dill just before making the dressing to preserve its flavo
- Pairing: You can pour this salad dressing on top of salad, use to dip with chicken strips, or drizzle over a crositini.