| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 6 to 8 servings, as a dip for fried pickles |
Ingredients
- 1 cup sour cream
- 4 ounces buttermilk
- 2 ounces apple cider vinegar
- 1 bunch fresh chives, cut into small rounds
- 1 bunch fresh dill, picked and finely chopped
- 1 tablespoon granulated sugar
- Kosher salt and cracked black pepper
Instructions
- In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 70 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 16 mg |
| Sodium | 124 mg |
Reviews
Very easy to make. Follow the recipe and make it a day or 2 in advance. The first day the apple cider vinegar was a little overpowering but after it sat, the flavors all blended nicely. I used it in place of mayonaise on a sandwich and it was a very flavorful alternative.
Easy and delicious. Good alternative to plain ranch.