Ranch Salad Dressing
Makes about 1 cup
Ingredients
½ cup sour cream
¼ to ½ cup buttermilk, depending on desired consistency
2 TB mayonnaise
1 TB minced fresh parsley
1 TB minced fresh dill
1 TB minced fresh chives
1 garlic clove, pressed or minced
1 tsp fresh lemon juice, or to taste
½ teaspoon fine salt
Freshly ground black pepper, to taste
Directions
In a bowl, combine the sour cream, ¼ cup buttermilk, mayonnaise, fresh herbs, garlic, lemon juice, salt, and about 5 twists of black pepper. Whisk to combine.
Taste, and add up to ¼ cup more buttermilk if you desire a thinner, more drizzly consistency. Add more lemon juice if you would like more zing, and/or more pepper to kick it up a notch.
This dressing tastes great immediately and even better after a 10-minute rest. Use as desired, and store leftovers in the refrigerator, covered, for 5 to 7 days.
Recipe lightly adapted from CookieandKate.com
Makes about 1 cup
Ingredients
½ cup sour cream
¼ to ½ cup buttermilk, depending on desired consistency
2 TB mayonnaise
1 TB minced fresh parsley
1 TB minced fresh dill
1 TB minced fresh chives
1 garlic clove, pressed or minced
1 tsp fresh lemon juice, or to taste
½ teaspoon fine salt
Freshly ground black pepper, to taste
Directions
In a bowl, combine the sour cream, ¼ cup buttermilk, mayonnaise, fresh herbs, garlic, lemon juice, salt, and about 5 twists of black pepper. Whisk to combine.
Taste, and add up to ¼ cup more buttermilk if you desire a thinner, more drizzly consistency. Add more lemon juice if you would like more zing, and/or more pepper to kick it up a notch.
This dressing tastes great immediately and even better after a 10-minute rest. Use as desired, and store leftovers in the refrigerator, covered, for 5 to 7 days.
Recipe lightly adapted from CookieandKate.com