Buttermilk Chive Dressing Recipes

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GARLIC CHIVE BUTTERMILK DRESSING



Garlic Chive Buttermilk Dressing image

A simple, creamy buttermilk salad dressing is perfect on all kinds of salads and makes a simple wedge salad shine!

Provided by Alida Ryder

Categories     Salad

Time 5m

Number Of Ingredients 5

1 cup buttermilk
1 tbsp chopped chives
2 tsp chopped dill
1 garlic clove (minced )
salt and pepper (to taste )

Steps:

  • Finely chop the chives and dill and mince the garlic with a microplain or sharp knife.
  • Combine the buttermilk, herbs, garlic, lemon juice salt and pepper in a small mixing bowl. Mix until combined.
  • Taste and adjust seasoning as necessary then serve.

Nutrition Facts : Calories 25 kcal, Carbohydrate 3 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 63 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FRIED CHICKEN SALAD WITH BUTTERMILK-CHIVE DRESSING



Fried Chicken Salad with Buttermilk-Chive Dressing image

Provided by Guy Fieri

Time 2h20m

Yield 4 servings

Number Of Ingredients 29

2 pounds boneless, skinless chicken thighs
4 cups buttermilk
1 tablespoon hot sauce
4 cups canola oil, for frying
2 cups panko breadcrumbs
2 teaspoons granulated garlic
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 head iceberg lettuce, rinsed, core removed and chopped into bite-size pieces
1 cup cooked black beans
1 cup cooked corn kernels
1 cup peeled, seeded and diced cucumbers
1 cup cherry tomatoes, cut in half
1 small bunch red radishes, rinsed and finely sliced
Buttermilk-Chive Dressing, recipe follows
Kosher salt and freshly cracked black pepper
3 cloves garlic
1/2 teaspoon salt
2/3 cup buttermilk
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons white vinegar
3 tablespoons finely sliced fresh chives
1 tablespoon finely chopped fresh Italian parsley
1/4 teaspoon dried dill
Kosher salt and freshly cracked black pepper

Steps:

  • For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
  • In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
  • Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
  • Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
  • Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
  • For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.
  • On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
  • In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.

BUTTERMILK DRESSING



Buttermilk Dressing image

Make this versatile dressing and you'll never retreat to bottled ranch again! Serve with salads or as a dip for fresh vegetables. Originally from a Houston Chronicle food section article called "The Taste of Summer". My boys even like this on their pizza slices!

Provided by Leslie in Texas

Categories     Salad Dressings

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 8

1 cup mayonnaise (low or fat-free may be used)
1 cup low-fat buttermilk
1 clove garlic, minced
1 teaspoon Dijon mustard
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
salt & freshly ground black pepper

Steps:

  • In a medium bowl, combine all ingredients and whisk until well blended.
  • Taste and adjust seasonings, if desired.
  • Refrigerate and chill for several hours before using.

Nutrition Facts : Calories 410.8, Fat 32.4, SaturatedFat 5.2, Cholesterol 28.4, Sodium 795.8, Carbohydrate 28, Fiber 0.2, Sugar 10.8, Protein 4.4

BLUE CHEESE AND CHIVE DRESSING



Blue Cheese and Chive Dressing image

Categories     Condiment/Spread     Milk/Cream     Food Processor     No-Cook     Cocktail Party     Vegetarian     Quick & Easy     Salad Dressing     Mayonnaise     Blue Cheese     Chive     Parsley     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

1/2 cup well-shaken buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/4 teaspoon salt
1/4 cup fresh flat-leaf parsley leaves
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
1/8 teaspoon black pepper

Steps:

  • Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.
  • Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
  • Transfer to a bowl and stir in chives and pepper.

BUTTERMILK DRESSING



Buttermilk Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Salad Dressing     Vinegar     Healthy     Low Cholesterol     Chive     Sour Cream     Buttermilk     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

1 cup low-fat (2%) yogurt
1/2 cup buttermilk
6 tablespoons low-fat sour cream
2 tablespoons white wine vinegar
1/2 teaspoon freshly cracked black peppercorns
2 tablespoons chopped fresh chives
1/2 teaspoon (or more) finely grated garlic
Kosher salt

Steps:

  • Whisk together the first 5 ingredients in a small bowl. Whisk in chives and 1/2 teaspoon garlic. Season to taste with salt and more garlic, if desired.

BUTTERMILK HERB DRESSING



Buttermilk Herb Dressing image

Provided by Julia Reed

Categories     easy, condiments

Time 5m

Yield About 3 cups

Number Of Ingredients 13

1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper

Steps:

  • Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 365 milligrams, Sugar 5 grams

GRILLED ROMAINE WITH CHIVE-BUTTERMILK DRESSING



Grilled Romaine with Chive-Buttermilk Dressing image

I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

2 romaine hearts, halved lengthwise
3 tablespoons olive oil
3 tablespoons buttermilk
3 tablespoons reduced-fat plain Greek yogurt
4 teaspoons minced fresh chives
2 teaspoons lemon juice
1/2 teaspoon minced garlic
Dash salt
Dash pepper
1/4 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled

Steps:

  • Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once., Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.

Nutrition Facts : Calories 176 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

BUTTERMILK-CHIVE DRESSING



Buttermilk-Chive Dressing image

Make and share this Buttermilk-Chive Dressing recipe from Food.com.

Provided by zeldaz51

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 7

1/2 cup fat-free buttermilk
1/4 cup sour cream or 1/4 cup creme fraiche
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 cup minced fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Whisk all ingredients together in a small bowl until well blended. Store in an airtight container in the refrigerator up to 3 days.

Nutrition Facts : Calories 233.9, Fat 21.3, SaturatedFat 8.1, Cholesterol 37.5, Sodium 1418.4, Carbohydrate 10.6, Fiber 0.5, Sugar 4.5, Protein 2

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