Just the right amount of tang and jazz with fresh lemon zest and the creaminess from the mayo make this dressing great for a grilled romaine or even just drizzled on top of fresh veggies.
Get creative with your camp dinner. Make a batch and store it for the whole trip!
So creamy and tangy this dressing is amazing on just about anything but our favorites are grilled romaine and fresh veggies... Pssst! I sometimes ever dip my french bread in it. YUM!
- 1 teaspoon lemon zest
- Juice from one lemon
- ½ cup Sour Cream
- ½ cup Mayonnaise
- ½ cup whole milk or half and half
- 2 cloves garlic, minced
- 6 large fresh dill fronds (stems removed)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- In a bowl, whisk all the ingredients until smooth creamy dressing forms. Use the dressing right away or cover and refrigerate for up to one week.