Ingredients:

  • 1 cup (240 ml) full-fat Mayonnaise
  • 1/2 cup (120 ml) full-fat Buttermilk
  • 1/4 cup (60 ml) Sour Cream or Plain Greek Yogurt
  • 1 packed cup Fresh Cilantro Leaves & Tender Stems
  • 1 large Jalapeño Pepper, seeded and roughly chopped
  • 2 Tbsp (30 ml) Fresh Lime Juice
  • 2 medium Fresh Garlic Cloves, peeled
  • 1 tsp Dried Dill
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1 tsp Sea Salt, or to taste
  • 1/4 tsp Freshly Ground Black Pepper, or to taste

Instructions:

  1. Prepare the Herbs and Peppers: Thoroughly wash and roughly chop the cilantro (including the tender upper stems). Carefully slice the jalapeño, remove seeds and ribs for manageable heat, and roughly chop the flesh.
  2. Load the Blender: Place the cilantro, chopped jalapeño, fresh garlic cloves, and lime juice into the blender or food processor jug first.
  3. Add Wet Ingredients: Pour in the mayonnaise, buttermilk, and sour cream (or yogurt).
  4. Add Dry Seasonings: Sprinkle in the dried dill, onion powder, garlic powder, salt, and pepper.
  5. Blend to Emulsify: Blend on high speed for 30–60 seconds, stopping to scrape down the sides, until the dressing is completely smooth and uniformly vibrant green.
  6. Check Consistency: If the dressing is too thick, add buttermilk, 1 tablespoon (15 ml) at a time, blending briefly after each addition until the desired consistency is achieved.
  7. Rest and Chill: Transfer the dressing to an airtight container. Refrigerate for a minimum of 30 minutes. This chilling time allows the flavors to meld and deepen.
  8. Final Adjustment: After chilling, whisk or shake the dressing, then taste and adjust seasoning (add more salt or lime juice) as needed. Serve chilled.