YIELD: 1/3 cup
2 Tbsp buttermilk (*OR* buttermilk substitute: 2 Tbsp milk, 1 tsp vinegar or lemon juice)
2 Tbsp sour cream
2 Tbsp mayonnaise
1 Tbsp lemon juice
½ tsp fine salt
½ tsp Dijon mustard
½ tsp onion powder
1 ½ tsp fresh dill, finely minced
1 Tbsp + 1 tsp fresh parsley, minced
1 Tbsp + 1 tsp celery, minced
*If you do not have any buttermilk, make the buttermilk substitute—mix 2 Tbsp of milk and 1 tsp of vinegar or lemon juice and allow it to thicken (5 minutes or more).
Whisk the ingredients together until smooth and blended.
Serve on a salad or with vegetables.