The 2-Ingredient Dressing That Would “Make a Cardboard Box Taste Good"

Emma's faff-less dressing calls for a 1/4 cup of sour cream combined with a tablespoon of finely minced jarred pepperoncini, a healthy splash of its brine, and salt to taste. (I'm a black pepper fiend, so I always add a few grinds.) These are astute ingredients that are in essence the two key components of a dressing: there's vinegar in the brine and plenty of fat (or oil) in the sour cream. Emma's faff-less dressing calls for a ¼ cup of sour cream combined with a tablespoon of finely minced jarred pepperoncini, a healthy splash of its brine, and salt to taste. (I'm a black pepper fiend, so I always add a few grinds.) These are astute ingredients that are in essence the two key components of a dressing: there's vinegar in the brine and plenty of fat (or oil) in the sour cream.

The only way to describe this dressing is whoaaa! Emma aptly describes it as so delicious that it "could make a cardboard box taste good." It's creamy and bright, as all salad dressings should be, and with pops of flavor from both the peppers and the pickling liquid.

And since both ingredients are stable, you can make a giant batch and keep it in the fridge all week, using it on any salad, any crudité-like snack such as carrot, celery, or bell pepper sticks, on roasted vegetables, sandwiches, chicken (my go-to, as you can see in the image above), and as Emma recommends in the cookbook, pizza.

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