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½ CUP PLUS 2 T EACH SOUR CREAM AND PLAIN YOGURT
(150 ML)
¼ TSP GARLIC POWDER
¼ TSP PEPPER
1 TSP SALT
1 T EACH:
 DILL
 PARSLEY
 CHIVES
 CILANTRO
(FRESH AND CHOPPED/SNIPPED)

COMBINE IN BOWL, MIX WELL. REFRIGERATE 24 HOURS FOR FLAVORS TO BLEND

(substitute 1 teaspoon dried for fresh herbs)

Ok, I live in Thailand so I use metric measurements/containers and have converted them to imperial for you westerners. I buy the herbs fresh, chop them all up in one day. Then I wrap the extra in a paper towel, put in a ziplock bag and freeze them (individually by herb) so the next several times I make dressing it goes quite fast. The herb part is quit fussy but once it's chopped, it's fast. My friend in the US did dry herbs and liked it well enough. I have not used dried herbs yet; I love the fresh. I was trying to get something close to ranch and I ended up loving this version. It has a really beautiful, fresh taste.

If you do something different, try the dried herbs etc... let me know. I had intended on tweaking this until it was perfect but found I have used this same recipe each time for months now so I guess it's good as it is.

I could not find buttermilk, at first (have since found it but, again, I really liked this so decided not to mess with it) and I am not a fan of mayo hence the yogurt and sour cream. The container of sour cream I buy comes like a yogurt in the States so it's an odd measurement, sorry about that.

Also, this recipe does not make much so for a testing you won't be wasting much if you don't like it.

Minnie