Creamy salad dressing versatile (Printable)

Rich, tangy, and creamy dressing ideal for drizzling over greens and veggies with quick prep.

# What You Need:

→ Base

01 - ½ cup mayonnaise
02 - ¼ cup sour cream
03 - ¼ cup plain Greek yogurt

→ Acidity & Flavor

04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 tablespoon white wine vinegar
06 - 1 teaspoon Dijon mustard

→ Seasonings

07 - 1 clove garlic, finely minced
08 - 1 tablespoon fresh chives, finely chopped
09 - 1 tablespoon fresh parsley, finely chopped
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper

→ Optional Add-ins

12 - 1 teaspoon honey
13 - 1 tablespoon grated Parmesan

# How-To Steps:

01 - Whisk together mayonnaise, sour cream, and Greek yogurt in a medium bowl until smooth.
02 - Add lemon juice, white wine vinegar, and Dijon mustard to the base and whisk until fully combined.
03 - Mix in minced garlic, chopped chives, parsley, salt, and black pepper until evenly distributed.
04 - Taste and adjust seasoning by optionally adding honey for sweetness or Parmesan for depth.
05 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to develop.
06 - Serve chilled; store leftovers in an airtight container refrigerated for up to 5 days.

# Helpful Tips:

01 -
  • It tastes restaurant-quality but takes less time than deciding what to order.
  • One batch lasts all week, which means you'll actually finish your greens before they turn into soup.
  • You can customize it endlessly depending on what's in your fridge and your mood that day.
02 -
  • Taste it before you serve it, because salt levels can vary wildly depending on your mayo brand and how much seasoning you used.
  • Let it come to room temperature slightly if it's been in the fridge for days, otherwise it'll be too thick to coat your greens properly.
03 -
  • Use a microplane to mince your garlic so fine it almost dissolves into the dressing instead of creating little pockets of harshness.
  • Taste it the moment you finish mixing, then taste it again after it's been in the fridge for an hour, because the flavor actually develops and shifts as it sits.

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