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Creamy Dill Salad Dressing

It's zesty. It's perky. It's dill and it's creamy. I got dill in my farmshare haul the other week and it really wanted to be salad dressing.

Start with a good pile of dill. This was like two tablespoons.

Keep it green and bright and fresh with some parsley. This is like one tablespoon.

Make it creamy. A quarter cup of mayo (I used vegenaise) and a quarter cup of buttermilk. I keep my buttermilk frozen in cubes.

Make it tangy with a splash of red wine vinegar. Maybe a teaspoon. Add salt (just a pinch) and black pepper (two pinches). Add a small garlic clove, if you're feeling it. Whirr until it's blended together, or shake vigorously.

Put it in a jar in the fridge. This was so flavorful that it worked very well on simple salads. This one here is just tomatoes and lettuce.

This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food.


Creamy Dill Salad Dressing


  • 2 tablespoons fresh dill, chopped

  • 1 tablespoon fresh parsley, chopped

  • 1/4 cup mayonnaise or vegenaise

  • 1/4 cup buttermilk

  • 1 teaspoon red wine vinegar

  • 1 small clove garlic

  • pinch of salt

  • 1/4 teaspoon black pepper


Put it all together in a jar and shake. The fresh herbs really make a difference here.


  • Prep time: 5 mins

  • Total time: 5 mins

  • Yield: 6 servings