1/2 cup buttermilk
1/3 cup olive oil mayonnaise
2 Tbsp minced fresh dill
1 Tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1/2 tsp garlic powder
1/8 tsp kosher salt
In a glass or plastic bowl, put all the ingredients and whisk until well blended, smooth, and frothy. Store covered in the refrigerator until needed - it keeps for about 1 week.
Serve as a dip for fresh vegetable trays as snacks, light lunch, or dinner.
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