I am going to start by saying, we are doing you a service with this recipe for homemade Buttermilk Chive Dill Salad Dressing. It is spoonful worthy! One of our favorite restaurants in Oakland serves the best buttermilk salad dressing. Ever. It is tangy, creamy and bursting at the seams with flavor. Whenever we see it on the menu, we order it.
Recently we had some beautiful fresh dill and chives leftover from the farmers’market. We weren’t sure what to do with it, and decided it was time to create a must use all the time salad dressing; hence, the recipe for Buttermilk Chive Dill Salad Dressing was born.
This salad dressing has been a work in progress for the past few weeks. We have tried it with sour cream, mayo, low-fat buttermilk, full-fat buttermilk, different vinegars as well as Creme Fraiche. We have used herbs, left out herbs, added shallots and even a tang of Dijon mustard. Trial and error, and a few bad salads later, we have finally made a salad dressing that we eat by the spoonfuls. That our friends is a guilty pleasure, by the spoonfuls!
It is fresh, exciting, tangy and full of flavor. Great served over crisp romaine or roasted beets. Wonderful served alongside broccoli and cauliflower as a snack, or dip your pizza into it. Why not!
The one tip we share with you – make it the night before, it ages well, and it perfect after sitting 24 hours. It will keep about five days in the refrigerator; but never seems to last that long in our house.
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Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. You can use the hashtag #chezuseats and then we can pull a chair up to your virtual table!