Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
346
Calories
32g
Protein
14g
Fat
22g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon chives
- 1 teaspoon salt
- 1 teaspoon pepper, black only
- 1 teaspoon garlic powder, optional
- 1 teaspoon white vinegar, optional
Directions
1
In a small bowl, whisk all of the ingredients together, especially including garlic powder and vinegar.
2
Store the dressing in an airtight container and refrigerate for up to two weeks. Serve on chips, meat, fish, or poultry.
Recipe sourced from
fandom