I think you will like this simple, but delicious sour cream salad dressing recipe.
I usually make vinaigrettes for my salads, different versions of oil and vinegar dressings. But every once in a while I like to switch it up a bit and top my creations with a creamy salad dressing. This is one of my favorites.
This is such an easy salad dressing to make. It takes a few simple ingredients and just one minute to bring together a delicious and healthy homemade salad dressing.
The beauty of homemade salad dressings are numerous:
First of all, you made it with ingredients fresh out of your own fridge and cupboard, so you know exactly what’s in it. No preservatives or fake ingredients. Just fresh, healthy ingredients.
Once you find homemade salad dressings that you really love, it’s really money saving as well. I don’t know how many bottles of salad dressing, some of them quite pricey, that I have brought home, only to find out that I don’t really like them. They tend to sit in my fridge until they expire, then out in the garbage they go. What a waste of money.
But a homemade salad dressing usually costs you pennies to make (well maybe not pennies nowadays), is always fresh and free of preservatives, and you know you have a delicious dressing for every salad you make.
This recipe for sour cream salad dressing is quite versatile. Here are some of the ways you can create what you like best from this simple basic recipe:
Sour Cream Salad Dressing Substitutions
One of the things I like about cooking is that, to some extent at least, if you keep the ratio of ingredients about the same, you can make substitutions to a recipe to make it exactly the way you want it.
This recipe calls for fresh dill. If you don’t have fresh dill available, you can substitute dried dill. Only use 1 tablespoon to start as dried herbs are more concentrated.
A word of caution though if you use dried herbs. You really should make the dressing a couple of hours ahead to allow the dried herbs to rehydrate before you use it. It will make a big difference to the taste of the salad dressing.
Of course if you don’t like dill you can substitute whatever fresh herb you prefer. Chives would be great or maybe chopped parsley or thyme.
Wine vinegar is the vinegar of choice in this recipe, but feel free to substitute white vinegar or apple cider vinegar. Both would be great. You could even use freshly squeezed lemon juice as the acid element in this creamy salad dressing.
I personally don’t think that this sour cream salad dressing needs sweetness, but I left the sugar or sugar substitute in the recipe for those who might like it. It’s your choice.
I hope you enjoy this wonderful creamy sour cream dressing. Let me know in the comments below how you enjoyed it and what changes you made if any.
Sour Cream Salad Dressing
- 1 cup sour cream
- 1/4 cup wine vinegar
- 3 tablespoons fresh dill, chopped
- 1 teaspoon sugar, or sugar substitute - all optional
- salt and white pepper, to taste
- Combine ingredients. Chill.
- Serve with cucumbers, leaving to marinate for about three hours, or over lettuce leaves.
- Makes about 1 cup.
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