by April McGreger of Farmer’s Daughter
Makes about 2 cups
2 small gloves garlic, smashed
1 teaspoon salt, divided
½ cup sour cream or greek yogurt
½ cup mayonnaise
2 Tablespoon white wine vinegar
¾ cup buttermilk
½ teaspoon dried dill (or 1 tablespoon chopped fresh dill)
1 tablespoon finely chopped Italian parsley
1 tablespoon finely chopped celery leaves
1 teaspoon freshly ground black pepper
Sprinkle the garlic with a pinch of the salt and chop to a paste.
In a bowl, whisk together the garlic, sour cream or yogurt, mayonnaise and vinegar. Then whisk in the buttermilk and season with herbs, remaining salt, and pepper.