( MAKES about 1 cup )
Photo by Tam West
This recipe forms part of the August 18 meal planner created in partnership with New World. Use a screw top jar to make this dressing to keep in the fridge, shaking well before each use, for use in salads (see warm winter salad on cheesy polenta), as a dipping sauce for crudites, chicken wings, fried snacks and chips, or drizzle it on a baked potato, tacos, and sandwiches.
|½ cup||Sour cream|
|1 Tbsp||Cider vinegar, up to 2 Tbsp to taste (juice from a jar of pickles is even better)|
|1 tsp||Garlic powder|
|1 tsp||Onion powder|
|1 tsp||Mustard powder|
|1 tsp||Hot sauce, up to 2 tsp to taste|
|½ tsp||Sea salt flakes|
|1 small handful||Dill, chopped|
|1 small handful||Chives, chopped|
- Whisk all ingredients except fresh herbs in a bowl until smooth.
- Add fresh herbs, check for seasoning and store in a sealed container in the fridge for up to a week. Shake to combine before using for salads and sandwiches, to drizzle over chicken wings and baked potatoes and as a dip for raw veges and fries.
This recipe forms part of the August 18 meal planner created in partnership with New World.