Slowly whisk in 1/2 cup buttermilk until the mixture reaches a pourable but still creamy consistency. Adjust with up to 2 tablespoons more buttermilk if you want thinner dressing.

Add aromatics and herbs

Add 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1/4 cup chopped cilantro, and 2 teaspoons minced garlic to the bowl. Stir to combine so the herbs are evenly distributed.

Spice and heat

Stir in 1 tablespoon hot sauce, 1 teaspoon minced chipotle in adobo (or 1 teaspoon chipotle powder), 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground cumin. Taste and add more hot sauce or chipotle if you prefer greater heat.

Acid, seasoning and balance

Whisk in 1 tablespoon fresh lime juice, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon honey or agave if using. The acid and tiny sweetness will balance the spice and richness.

Adjust texture and flavor

If the dressing is too thick, thin with additional buttermilk, 1 teaspoon at a time. If too spicy, add up to 2 tablespoons more sour cream or mayonnaise to mellow heat; if too mild, add more hot sauce or another 1/2 teaspoon chipotle.

Chill to meld flavors

Cover and refrigerate at least 30 minutes, preferably 2 hours, to let flavors meld. Dressing will thicken slightly in the fridge; whisk again before serving.

Finishing & Serving

Just before serving, taste and adjust seasoning (salt, lime, or honey) as needed. Garnish with extra chopped cilantro or chives. Serve with vegetables, wings, tacos, salads, as a sandwich spread, or as a dip.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Stir well before each use.