Honey-Apricot Dressing

This is one of those dressings that people ask about at potlucks. Canned apricot halves blended smooth with sour cream, honey, and lemon juice create a creamy, fruity dressing with a gentle tang that works on way more than just salads.

Blending until completely smooth is the whole technique here. Any chunks of apricot left behind will clog a pour spout and make the dressing coat unevenly. Run the blender a full minute to be safe.

The lemon juice does double duty: it brightens the sweetness of the honey and apricot so the dressing doesn’t taste cloying, and it keeps the color from oxidizing into a dull brown.

Chef Tips

• Drain the canned apricots thoroughly. Extra syrup will thin the dressing too much and throw off the honey-to-fruit balance.
• Chill for at least 30 minutes before serving. The flavors meld together and the dressing thickens slightly as it cools.
• Store in a sealed jar in the fridge for up to 5 days. Give it a good shake before each use since the sour cream may settle.

Variations

• Use Greek yogurt instead of sour cream for a lighter, tangier version with extra protein.
• Swap the apricots for canned peaches or mangoes for a tropical twist.
• Add a pinch of ground ginger or cardamom before blending for a warm spice note that pairs well with winter fruit salads.