This homemade ranch dressing is delicious, versatile, and low-fat. We use it as a sauce as well as a dressing. It’s great on vegetables as well as on salads. You can buy the dried herbs in bulk, or if you have an abundance of a fresh herb like parsley, you can dry them in the microwave, shred them in a coffee grinder, and keep them in an air-tight jar until needed.
Prep time: 20 minutes Amount: makes about 1½ cups Serving: 1 tablespoon
Ingredients ½ cup olive oil mayonnaise ½ cup low-fat sour cream ½ cup buttermilk ¾ teaspoon dried dill weed ½ teaspoon dried parsley ½ teaspoon dried chives ¼ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon fine sea salt ⅛ teaspoon finely cracked black pepper 1 to 2 teaspoons freshly squeezed lemon juice
Directions 1. Whisk together the mayo, sour cream, and buttermilk until smooth. 2. Add the spices and whisk until combined. 3. Add the lemon juice and whisk again. 4. Pour into a jar and chill in the refrigerator until ready to serve in a squeeze bottle or small pitcher. Note: This keeps for some time in the fridge.
I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.
Good cooking to you,
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