In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
Cover and refrigerate for 30 minutes before serving.
I make this mostly with my Buffalo Chicken Salad in mind. It's thick and creamy enough to hold up in a cold chicken salad like this. :)
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 131 (78%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 13.9mg||4 %|
|Sodium 284.6mg||10 %|
|Potassium 17.5mg||0 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 9.7g|
|Protein 0.5g||1 %|
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Calories per serving: 167
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