Name: Tangy Buttermilk Ranch Dressing
Prep time: 10 min
Total time: 10 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup buttermilk; 1 cup mayonnaise; 1 tbsp dried parsley; 2 tsp dried dill; 1 tsp dried chives; 3 clove garlic, minced; 1 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp paprika; 1/2 tbsp fresh lemon juice

Steps

Combine the buttermilk (1 cup) and mayonnaise (1 cup) in a medium mixing bowl and whisk until smooth.
Add the dried parsley (1 tbsp), dried dill (2 tsp), and dried chives (1 tsp) to the bowl and stir to combine.
Add the minced garlic (3 cloves), onion powder (1 tsp), garlic powder (1/2 tsp), kosher salt (1/2 tsp), black pepper (1/4 tsp), and paprika (1/4 tsp) and whisk until all ingredients are evenly incorporated.
Stir in the fresh lemon juice (1/2 tbsp) to brighten the flavors.
Taste and adjust seasoning as needed, then refrigerate until ready to serve.

Chef's notes

Store in an airtight container in the refrigerator for up to 1 week. For a dairy-free version, substitute mayonnaise made with aquafaba and use unsweetened plant-based buttermilk. For extra tang, increase lemon juice to 1 tbsp or add 1/2 tsp white vinegar. Fresh herbs can be swapped: try basil, tarragon, or cilantro for different flavor profiles. Make ahead: this dressing tastes even better after 2-3 hours as flavors meld together. Our version: all fresh herbs replaced with dried equivalents.

Source: Chef Rocky

Tangy Buttermilk Ranch Dressing

Ingredients

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