2tablespoonsroughly chopped Italian flat leaf parsley or 2 teaspoons dried parsley
1tablespoonchopped fresh dill or 1 teaspoon dried dill weed
1tablespoonchopped fresh chives or 1 teaspoon dried chives
½teaspoonsaltplus additional to taste
freshly ground black pepperto taste
Add ½ cup buttermilk and all remaining ingredients to the bowl of a food processor and pulse until well combined. Add additional buttermilk, as needed, to reach desired consistency. More for dressing, less for dip. Taste and season with additional salt and pepper, if needed.
Transfer to an airtight container with a lid (a mason jar works perfectly) and refrigerate until ready to use. Keeps well, refrigerated, for up to a week.
This recipe will result in approximately 1 pint of dressing if the entire 1 cup of buttermilk is used.