Ever since Sonia posted the flies and swims recipe, I’ve had cravings for dill. Weird, I know. I’ve never given dill a second thought (why would I?). But it was so refreshing, I want it in all the recipes! So it got me thinking, how hard could it be to make a dill dressing? I got a little “epicurious” and found a simple recipe for it, but my own spin on it is below. It’s the perfect compliment to our kale and quinoa salad (recipe coming soon!).
*Makes about 2 cups of dressing.
- 1 1/4 cups mayonnaise (please don’t use Miracle Whip. I usually love the stuff but it def doesn’t work for this. Trust me, I tried it with the first batch.)
- 1/2 cup sour cream
- 1/3 cup heavy cream
- 1/3 cup chopped fresh dill
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoons Worcestershire sauce
Whisk the mayo, sour cream, and heavy cream first, then blend in the rest of the ingredients. I stored mine in a cute mason jar so it will last a little longer. And who doesn’t love mason jars these days?!
Happy Eating, XO.