¼cupsalsa verde or green enchilada sauce (see note)
1tablespoonfresh lime juice, from about 1 medium lime
1teaspoongarlic powder
1teaspoondried parsley
½teaspoononion powder
Pinchof dried dill, about 1/8 teaspoon
Pinchof salt, I use coarse, kosher salt
Pinchof black pepper, I use coarsely ground black pepper
½cupcoarsely chopped cilantro
1green onion, white and green parts coarsely chopped, or small bunch of chives
Instructions
Combine all the ingredients in a blender and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency.
Refrigerate until ready to serve (the taste gets better with time - it can be made several days in advance).
Notes
Substitutions: the whole buttermilk + mayo + sour cream lineup is the profile I prefer for the best flavor, but you could try changing it up (use all sour cream, sub in Greek yogurt, more buttermilk, etc). Just keep in mind the flavor/consistency might change a bit. Salsa: salsa verde (green salsa) can vary in spiciness, so make sure you use a brand that you already know you enjoy the taste and heat level of. I like Herdez or Trader Joe's (both have a slight kick). This homemade green enchilada sauce also works great in this recipe.