Yield: approximately 3 cups

1 (16-ounce) container sour cream
1 cup hickory-flavored barbecue sauce
½ cup whole buttermilk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon hot pepper sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1. In a medium bowl, combine sour cream, barbecue sauce, and buttermilk, whisking until smooth. Add dill, chives, hot pepper sauce, garlic powder, onion powder, and salt, whisking to combine well. Cover, and refrigerate for at least 1 hour. Store in an airtight container in the refrigerator for up to 1 week.