INGREDIENTS
- 1/2 cup buttermilk
- 1/2 cup mayonnaise (I use light mayo)
- 1/2 cup sour cream
- 1/4 cup salsa verde or green enchilada sauce (see note)
- 1 tablespoon fresh lime juice (from about 1 medium lime)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- Pinch of dried dill (about 1/8 teaspoon)
- Pinch of salt (I use coarse, kosher salt)
- Pinch of black pepper (I use coarsely ground black pepper)
- 1/2 cup coarsely chopped cilantro
- 1 green onion, white and green parts coarsely chopped, or small bunch of chives
INSTRUCTIONS
- Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
- Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).
NOTES
Substitutions: the whole buttermilk + mayo + sour cream lineup is the profile I prefer for the best flavor, but you could try changing it up (use all sour cream, sub in Greek yogurt, more buttermilk, etc). Just keep in mind the flavor/consistency might change a bit.
Salsa: salsa verde (green salsa) can vary in spiciness, so make sure you use a brand that you already know you enjoy the taste and heat level of. I like Herdez or Trader Joe's (both have a slight kick). This homemade green enchilada sauce also works great in this recipe.
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