Buttermilk chive dressing

Buttermilk chive dressing
We very much enjoy eating all manner of fresh, bright spring veg raw, in small bits as a salad. Peas, carrots, radishes, beans, edamam. Keep an eye out for those little one-cup cartons of buttermilk to use in preps like this if you are not a buttermilk drinker. Substitute greek yogurt for sour cream--or any other non-dairy subs that you prefer.
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  1. 1 cup nonfat buttermilk
  2. 1/2 cup sour cream or Crème fraîche
  3. 1/4 cup delicious mayonnaise
  4. 2 tablespoons freshly squeezed lemon or lime juice
  5. 1/2 cup minced fresh chives
  6. sea salt and freshly ground black pepper to taste
  1. Put ingredients in a pint jar and shake-shake-shake.
  2. Makes one pint and keeps for a week in the fridge.
  1. Cook’s tips and tricks: Switch out chives for other herbs and choose other citrus juices. Basil and tamarind. Lemon thyme and orange.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/