Combine the onion, garlic, dill, chives and parsley in a food processor or blender. If you have a small food processor I think that works best since it is a small quantity and it gets the chop just right. A blender would work but I would watch it, you want it chopped more than pureed. In a bowl combined the herbs with the sour cream, buttermilk, mayo and Worcestershire sauce. And salt and pepper to taste. I suggest using half as much pepper as salt. This dressing could be served immediately but I recommend allow to chill and stiffen in the fridge for a few hours as well as letting the flavors really marry. You won’t regret it!
Only use fresh herbs and full fat ingredients. If you make a dressing, go big or go home!!!
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 34 (79%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9mg||3 %|
|Sodium 51.2mg||2 %|
|Potassium 38.3mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 0.8g||1 %|
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Calories per serving: 43
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