By Kelly Bogard
Salad dressing. It’s a pretty common staple in my house and probably in yours, too.
But each of us likes something a little bit different. And there is plenty to choose from at the grocery store. Different brands, flavors, amounts and more. Things have certainly changed from when I was a child!
But something that hasn’t changed? Food always tastes better when mom makes it. And the same holds true for buttermilk ranch dressing.
For Buttermilk Ranch Dressing, you will need…
1 c. buttermilk
1 c. sour cream
3 tbsp. parsley
2 tbsp. chives
1 tbsp. dill weed
2 tsp. lemon juice
1 tsp. garlic, minced
½ tsp. salt
½ tsp. pepper
This dressing is quick and simple to make. It’s fresh. Full of flavor. And not as overwhelming as all of the choices at the grocery store.
Start by mixing the buttermilk, sour cream and lemon juice in a large bowl.
Wash, dry and finely chop the parsley, chives and dill weed. I gave you measurements for this, but they are estimates. Feel free to add a little more or less if you want.
Mix all of the ingredients in with the buttermilk mixture and chill in a glass jar. You will want to let the flavors come together for about 30 minutes before serving. It will stay good for a week or so refrigerated.
Easy to make. And tasty to boot. With the fresh creamy flavor and texture, you’ll have everyone asking for more vegetables to dip. So shake things up and give this homemade recipe a try. From all of us at Texas Table Top, enjoy!
| Servings |
cups
|
- 1 c. buttermilk
- 1 c. sour cream
- 3 tbsp. parsley
- 2 tbsp. chives
- 1 tbsp. dill weed
- 2 tsp. lemon juice
- 1 tsp. garlic minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
Ingredients
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|
- Mix together buttermilk and sour cream with lemon juice.
- Finely chop the parsley, chives and dill weed.
- Combine all of the fresh ingredients with the milk mixture.
- Season with salt and pepper.
- Refrigerate for at least 30 minutes before serving to let the flavors come together.
- Store refrigerated for up to one week.
- Shake well before serving.
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