1/2 cup buttermilk
1/2 cup mayonnaise (I use light mayo)
1/2 cup sour cream
1/4 cup salsa verde or green enchilada sauce (see note)
1 tablespoon fresh lime juice (from about 1 medium lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
Pinch of dried dill (about 1/8 teaspoon)
Pinch of salt (I use coarse, kosher salt)
Pinch of black pepper (I use coarsely ground black pepper)
1/2 cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives
Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).
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