Buttermilk Ranch Dressing
Originally developed in the early 1950's by Steve and Gayle Henson, owners of Hidden Valley Ranch near Santa Barbara, California, this buttermilk version of ranch dressing takes their brilliant creation one step further—giving it a bolder flavor and creamier texture. Being a native Texan, Buttermilk Ranch Dressing—especially homemade—has been dubbed by many as a "suth'n delight!" I even add a dollop of it to a bit of greek yogurt for a quick dip.
Elements
1 CUP MAYONNAISE OR VEGAN MAYONNAISE
1/2 CUP GREEK YOGURT
1/2 CUP BUTTERMILK
2 GARLIC CLOVES, MINCED
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
2 LEMONS, JUICED
1/2 CUP FRESH BASIL, FINELY CHOPPED
2 TABLESPOONS FRESH CHIVES, FINELY CHOPPED
1 -1/4 TABLESPOONS FRESH DILL, FINELY CHOPPED
1 TEASPOON WORCESTERSHIRE SAUCE
2 TEASPOONS SEA SALT
1 TEASPOON BLACK PEPPER
1/4 TEASPOON CAYENNE PEPPER
DASH OF PAPRIKA
Directions
In a large bowl, combine all ingredients and whisk well; sprinkle with cayenne or paprika if desired.
Chill and serve!
If you're unable to grab a bottle of buttermilk, you can make your own by adding of 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 10 minutes.