This creamy dressing gets its herbaceous lift from a generous mix of fresh chives, dill, and parsley, brightened with lemon juice and a splash of white wine vinegar. A touch of garlic, onion powder, and dried dill deepen the flavor without overwhelming the fresh herbs, while a short chill in the fridge lets everything meld into something rich and tangy. It whisks together in minutes and keeps beautifully in the fridge for drizzling over salads, roasted vegetables, or crisp crudité. Thanks to its simple, whole-ingredient herb base, this version is a great fit for an anti-inflammatory kitchen. It's the kind of homemade staple that outshines anything store-bought, with clean flavor in every spoonful.
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Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of sour cream used here (~1 1/2 tsp per serving) is likely fine. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
In a medium mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and fully combined.
Add the lemon juice, white wine vinegar, garlic, onion powder, garlic powder, and dried dill. Whisk until evenly incorporated.
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