Herby Buttermilk Ranch Dressing

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Everyone needs a good recipe for great ranch dressing, right? This one is easy, fresh, and packed with flavor. It’s really good served very cold—either draped over crisp greens or as a dip for veggies. My current favorite way to have it is shown above: a simple iceberg (yes!) salad with sliced grape tomatoes and bacon. Simple can be so good.

Yield: 8 servings (serving size: 2 tablespoons)

Herby Buttermilk Ranch Dressing

prep time: 10 minscook time: total time: 10 mins

Confession: I like ranch dressing. Not the bottled stuff, which I think is pretty bland. No, I mean homemade buttermilk ranch. I like it loaded with fresh herbs and with a little bite from fresh garlic, which is what makes it so good. I also like it served very cold over equally cold crisp greens like romaine (when it's not being recalled), Little Gem lettuce, or iceberg lettuce, which I've recently rediscovered. The recipe here is for the dressing alone; the salad shown is just a serving suggestion. You might want to go ahead and double the recipe; it's a good thing to keep on hand.

ingredients:

  • 1/2 cup whole buttermilk
  • 1/2 cup mayonnaise (I use Duke's; I'm Southern...)
  • 2 Tbsp. chopped fresh chives
  • 1 Tbsp. chopped fresh dill
  • 1 Tbsp. apple cider vinegar
  • 2 tsp. chopped fresh thyme
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 small garlic clove, grated on a Microplane

instructions:

  1. Place all ingredients in a medium bowl; whisk until well combined. I like to chill mine until very cold before serving, about an hour or so.

NOTES:

Calories 111; Fat 12g (sat 2g); Protein 1g; Carb 1g; Fiber 0g; Sugars 1g (added sugars 0g); Sodium 183mg
Created using The Recipes Generator