This Creamy Dill Dressing was supposed to be last month’s post when tomatoes and vegetables are normally harvested from my garden. But, this summer has been so weird, nothing has been harvested yet. What’s going on? Finally, I’m surprised with a few red tomatoes from my garden to pair with this dressing.
The combination of the creaminess from the mayonnaise along with the tang from the buttermilk mixed with the unique flavoring from the dill and tarragon is delicious. In fact, I use it to persuade my kids to eat their greens.
Measure out the ingredients, stir or shake, and serve. I find it best to use dried herbs as fresh herbs tend to clump up the dressing. Using dried also simplifies and quickens the preparation which is key to persuading you to make it fresh.
Ingredients for Creamy Dill Dressing are mayonnaise, buttermilk, dill weed, tarragon, granulated garlic, kosher salt, and pepper.
Don’t have any buttermilk on hand? You’re in luck – I recently posted a recipe for Homemade Buttermilk. Make what you need.
These are examples of how making your own food is quite simple. Cooking doesn’t have to be complicated. This recipe can be halved or doubled for your needs. If you have leftovers, refrigerate and shake it before using. My 11 year old makes this for salads at dinner and also uses it as a dip for his broccoli. If he can make it, so can you.
In fact, this makes a great dip for crudités which just sparked a funny memory for me. When I was getting married and had to set up a menu, I met with the caterer and we were going through all the options. One of the options for appetizers was crudités. See how there is an accent mark on crudités? Well, there wasn’t one on the list. Honestly, even if there was an accent mark I wouldn’t know what the heck it was because I have never heard of it before.
Anyhow…here I was trying to act all that with my husband and the caterer. Crudités caught my eye because it was cheap and we didn’t have a lot to spend. I looked up at the caterer and said…”I’ll have the crudites”, pronouncing it crewdites. The caterer, Bob was his name, a fantastic cook, chuckled. I looked up and said, “what’s wrong with wanting crewdites?”
“It’s pronounced ‘crew dee tay’, Natalie.”
Changing my voice to mimic a tone of snobbery…you know what I mean…I said, “Ok, I’ll have the crudités, pleeeaaase.” We all laughed. I still didn’t know what the heck it was but I ordered it! I didn’t care, I wasn’t going to eat that day anyways! Hahahaha!
By the way, crudités are sliced or pieces of raw vegetables – such as broccoli, carrots, and celery – served as an appetizer and often accompanied with a dip. In this case that dip was me.
I hope you enjoy this Creamy Dill Dressing. Enjoy!
- ¾ cup mayonnaise*
- ½ cup buttermilk
- 1 teaspoon dill weed
- ½ teaspoon tarragon
- ½ teaspoon granulated garlic
- ¼ teaspoon pepper
- ¼ teaspoon kosher salt, or to taste
- Place all ingredients in a jar, cover, and shake well.
- Use as a dressing for salads or as a dip for raw vegetables - crudités.