3/4cupsour creamto make it thicker for just dipping, you might want a full cup.
1/2cup2% or whole milk
1/2cupmayonnaise --optional.I use the olive oil based kind
<span class="mceItemHidden" data-mce-bogus="1"><span></span>1 Tablespoon lemon juiceto mix with milk to make buttermilk + <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">1-2tsp</span></span>. lemon juice for dressing/dip</span>
<span class="mceItemHidden" data-mce-bogus="1"><span></span>1-2 <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenGrammarError" pre="1-2 " data-mce-bogus="1">tsp tsp</span></span>. dried parsleyor if fresh chopped, you can use up to 2 Tablespoons</span>
1/2tsp.dried dill weed
1/2-1tsp.sea saltI use a full teaspoon
1/2tsp.garlic powder
1/2tsppepper
Instructions
Combine the milk and lemon juice in a small bowl and let sit for ten minutes (this is the cheater version of buttermilk)
Combine the sour cream, milk/lemon juice mixture, mayonnaise, and all herbs with a whisk until smooth
Put into a sealed container and refrigerate.
Use to dip veggies or toss on a salad.
ENJOY!
Keep container in fridge for up to a couple of weeks