Some dressings are flashy. This one is dependable—and that’s exactly the point.
This buttermilk dill dressing is cool, creamy, and quietly confident. Fresh dill does the heavy lifting, supported by buttermilk for tang and just enough richness from mayo and sour cream to keep things balanced. It comes together in minutes, but a short rest in the fridge makes all the difference, giving the herbs time to soften and the flavors time to settle.
I keep this in rotation because it’s flexible. It’s great on simple green salads, but it also shines spooned over roasted vegetables or drizzled onto grilled proteins. If you’ve made my Garlic Spinach & Mushroom Chicken Skillet, this dressing works beautifully alongside it. It’s also a natural fit with crisp, fresh sides like White Bean Salad or anything that needs a cool contrast—especially bold mains.
If you wanna go really crazy, try it on top of my Chicken Filet Sandwich. You won’t be disappointed!
This is the kind of dressing that doesn’t try to impress—it just shows up and blends in well.
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Creamy Buttermilk Dill Dressing (Homemade & Fresh)
Ingredients
- 3/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup fresh dill
- 1/4 cup Italian parsley
- 1/8 cup green onion
- 1 clove garlic
- 1 teaspoon vinegar or lemon juice
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Add everything to a jar or blender and blend until smooth and well combined. You’re looking for a pourable dressing with plenty of green flecks throughout.
- Seal and refrigerate for at least an hour before using. That rest time lets the dill mellow, the garlic soften, and the whole dressing come together into something balanced and cohesive.
- Give it a quick stir or shake before serving. Use it on salads, spoon it over roasted vegetables, or keep it simple and drizzle it onto crisp greens.
