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Creamy Dill Dressing

A perfect match for a wedge of iceberg lettuce or as a sauce on top of roasted potatoes.


1 cup buttermilk
8 ounces sour cream
½ cup light mayonnaise
²∕³ cup packed fresh dill
1½ tablespoons fresh lemon juice
½ ounce shallot (about ½ medium shallot)
½ teaspoon kosher salt
freshly ground black pepper


Put ingredients into the blender jar in order listed. Run on High for about 45 seconds until smooth. Can be used immediately. For the best flavor, allow to rest for at least 30 minutes so that flavors have the chance to blend and develop.
Note: Dressing will last up to 1 week stored in the refrigerator.

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Makes about 3 cups

Nutritional Information
Per Serving

Nutritional information per serving (1 tablespoon): Calories 20 (76% from fat) • carb. 1g • pro. 0g • fat 2g • sat. fat 1g • chol. 4mg • sod. 55mg • calc. 11mg • fiber 0g

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