- ¾ cup sour cream
- ½ cup whole milk
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ⅛ teaspoon dried dill
- ⅛ teaspoon garlic powder
- Stir together milk and lemon juice in a small bowl. Set aside for about 5-10 minutes.
- Combine milk mixture and sour cream in a medium sized bowl, whisking until smooth.
- Add dry ingredients and whisk until thoroughly combined.
- Transfer dressing to a jar with a tight-fitting lid and refrigerate.
Shake before each use. Keeps for at least a few weeks in the refrigerator.
