This creamy, herb-packed dressing gets its tang from a bright hit of fresh lemon juice and white wine vinegar, with plenty of fresh chives, dill, and parsley folded in for color and freshness. Grated garlic, onion powder, and garlic powder build a savory backbone, while a chilled rest of at least 30 minutes lets all those flavors meld into something rich and pourable. It whisks up smooth in one bowl and keeps that classic tangy, herby profile you want drizzled over crisp lettuce or used as a dip. This one is a great fit for a lactose free kitchen, no compromise on flavor or texture. Give it a good whisk before serving and it's ready for salads, wings, or crudité platters alike.
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A serving of up to about 1 tablespoon of buttermilk is low in lactose. This recipe contains only about 1 1/2 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid buttermilk, 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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