Name: Lemon pepper dip & dressing
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup sour cream; 1 Tbsp mayonnaise; 2 tsp Lemon Pepper Seasoning; 1 tsp freeze-dried chives (optional); 1 to 2 Tbsp milk or buttermilk (optional, for dressing consistency)

Why You’ll Love Lemon pepper dip & dressing Recipe

It’s extremely versatile — you can use it as a dip, dressing, spread, or sauce depending on what you pair it with.
It comes together in minutes — just mix and chill.
You can easily adjust the texture (thick dip vs. pourable dressing) by tweaking the ratio of mayonnaise to buttermilk.
The combination of zesty lemon‑pepper seasoning, creamy mayonnaise, and bright dill gives a fresh, balanced flavor profile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mayonnaise
1/2 cup buttermilk
2 tsp Dijon mustard
4 tsp lemon‑pepper seasoning (or equivalent lemon + cracked pepper blend)
1/2 tsp granulated or roasted garlic
1 tsp dill weed

Directions

Mix all ingredients together thoroughly and chill until ready to use. For a thicker dip, use a bit more mayonnaise and less buttermilk. If you prefer a pourable dressing, increase the buttermilk and reduce the mayonnaise accordingly.

Servings and timing

Yields about 2 cups of dip/dressing. Prep time: ~5 minutes. Chill time: optional (but chilling improves flavor and texture).

Variations

To make a thinner dressing (for salads or drizzling over veggies), add more buttermilk.
For a richer, creamier dip, increase the mayonnaise and reduce buttermilk.
Add a pinch of red pepper flakes or a bit of hot sauce for a spicy kick.
Mix in some chopped fresh herbs (e.g. parsley, chives) for extra freshness and color.

Storage/Reheating

Store the dip/dressing in an airtight container in the refrigerator. It keeps well for up to 5–7 days. No reheating needed — serve chilled.

FAQs

What if I don’t have buttermilk?

You can substitute regular milk (whole or low-fat) mixed with a little lemon juice or vinegar to mimic buttermilk acidity.

Can I make this dip dairy-free?

Yes — use a dairy-free mayonnaise and plant-based milk (like almond or soy milk) instead of buttermilk.

What kind of lemon‑pepper seasoning should I use?

Use a lemon‑pepper blend that has both lemon zest (or dried lemon peel) and cracked black pepper for the best citrus‑pepper balance.

How long will it keep in the fridge?

Stored in an airtight container, it should stay good for about 5 to 7 days.

Can I freeze this dip/dressing?

Freezing is not recommended — the texture and consistency may change when thawed.

Can I use this as a salad dressing?

Yes — simply add a bit more buttermilk (or milk) to thin it out to a pourable consistency.

Is this dip good with vegetables?

Definitely. It’s great as a dip for raw or roasted vegetables, or as a sauce drizzled over roasted veggies.

Can I adjust the seasoning to taste?

Yes — feel free to add more lemon‑pepper seasoning for extra zing, or more garlic or dill for deeper flavor.

Can I use fresh herbs instead of dried dill weed?

Yes — you can substitute dried dill with fresh dill (use a bit more if substituting: roughly 2–3 teaspoons fresh per 1 tsp dried) for a brighter herb flavor.

What dishes go well with this dip/dressing?

It pairs great with breaded chicken or fish fingers, grilled vegetables, baked chicken, as a spread on sandwiches, or as a topping for eggs or steaks.

Conclusion

This lemon‑pepper dip and dressing is a simple, versatile recipe that brings a clean, fresh, zesty flavor to a wide variety of dishes. It’s quick to make, easy to adjust to your texture preference, and stores well for multiple uses over the week. Whether you’re serving it as a dip, a sauce, or a dressing — it’s a handy recipe to keep in your culinary repertoire.