Yield: 1½ cups

1 cup whole buttermilk
¼ cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh garlic
1 teaspoon kosher salt
½ teaspoon ground black pepper
1. In a medium bowl, whisk together buttermilk, sour cream, dill, parsley, rosemary, garlic, salt, and pepper. Refrigerate for at least 2 hours before serving. Store, covered, in refrigerator for up to 5 days.