Stir in the chopped herbs and garlic: add 2 tablespoons finely chopped parsley, 2 tablespoons sliced chives, 1 tablespoon chopped fresh dill, and the minced garlic. Mix thoroughly so the herbs are evenly distributed.

Season & Brighten

Add the dry seasonings: 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried dill (if using) and 1/4 teaspoon sugar. Whisk until smooth.

Add the acid elements: whisk in 1 tablespoon fresh lemon juice and 1 teaspoon apple cider vinegar. Taste and adjust seasoning—add more salt, pepper, or a pinch more sugar if needed.

Adjust & Finish

Optional heat and thinning: if you want a touch of heat, whisk in up to 1 teaspoon hot sauce. If the dressing is too thick for your purpose, whisk in up to 1 tablespoon cold water, 1 teaspoon at a time, until you reach desired consistency.

Chill to meld flavors: cover and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors marry. The dressing will thicken slightly when chilled; stir or thin again with a small splash of buttermilk or water before serving if needed.

Storage: keep refrigerated in an airtight container for up to 7 days. Stir before each use as separation may occur.