Description

This fresh, homemade dressing swaps heavy sour cream for Greek yogurt, offering a protein-boosted, creamy texture without sacrificing that classic tangy flavor. It is a lighter, preservative-free alternative to bottled versions, perfect for drizzling over salads or using as a savory dip for crisp vegetables.

Ingredients

Scale

Fresh Produce & Herbs

1 tablespoon fresh chives, finely minced (about 3g)
1 tablespoon fresh parsley, finely minced (about 4g)
1 tablespoon fresh dill, finely minced (about 4g)
1 clove garlic, pressed or very finely minced (about 5g)

Dairy & Pantry Staples

½ cup plain Greek yogurt (2% fat recommended) (about 115g)
⅓ cup low-fat buttermilk (shake well before pouring) (about 80ml)
2 tablespoons mayonnaise (preferably olive oil-based) (about 30g)
1 to 2 teaspoons freshly squeezed lemon juice (to taste) (5–10ml)
½ teaspoon onion powder (about 1.5g)
¼ teaspoon fine sea salt (or to taste) (about 1.5g)
Freshly ground black pepper (approx. 5–6 twists)

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Instructions

Prepare the aromatics: Wash and thoroughly dry the fresh herbs. Finely mince the chives, parsley, and dill. Press or mince the garlic clove until it is nearly a paste to ensure it blends smoothly without leaving large raw chunks.
Create the base: In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, and onion powder until the mixture is completely smooth and free of lumps.
Combine and season: Stir in the prepared fresh herbs, minced garlic, 1 teaspoon of the lemon juice, salt, and black pepper.
Adjust consistency: Gradually pour in the buttermilk while whisking constantly. Start with slightly less than ⅓ cup and add more until you reach your desired thickness (use less for a thick dip, or the full amount for a pourable salad dressing).
Final adjustment: Taste the dressing. Add the remaining teaspoon of lemon juice if you prefer more acidity/tang, or a pinch more pepper for a spice kick.
Rest and serve: For the best flavor development, let the dressing rest in the refrigerator for at least 10 minutes before serving.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5–7 days. The dressing may thicken slightly when chilled; simply stir in a teaspoon of water or milk to loosen it up if needed.
Dietary Adjustments:
- Keto: This recipe fits well within keto macros due to the low carb count. For higher fat content, swap the low-fat buttermilk for heavy cream or whole milk.
- Lower Sodium: Omit the added salt entirely and rely on the lemon juice and herbs for flavor; the mayonnaise and buttermilk provide some natural sodium.
Allergy Alert: This recipe contains Milk (yogurt, buttermilk) and Eggs (mayonnaise).
Flavor Variation: For a smoky “Southwest” version, stir in ½ teaspoon of smoked paprika and swap the lemon juice for lime juice.

Nutritional Information (Per serving, approx. 2 tablespoons)

Calories: 40 kcal
Total Fat: 3g
- Saturated Fat: 0.5g
Cholesterol: 5mg
Sodium: 115mg
Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
Net Carbs: 2g
Protein: 2g

Disclaimer: These are approximate estimates based on standard nutritional data using 2% Greek yogurt and olive oil mayonnaise. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app or consult a reliable database.