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Homemade Salad Dressing · Buttermilk Herb

Buttermilk Herb Ranch-Style Dressing

Cool, creamy and loaded with fresh chives, parsley and dill. Thick enough for dipping vegetables or wings, and easy to thin for salads.

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Prep
10 min
Total
40 min
Serves
12 · about 1 1/2 cups
Level
Easy

Ingredients

  • 2 tbsp chives, very finely chopped
  • 2 tbsp parsley, very finely chopped
  • 1 tbsp dill, very finely chopped
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk, plus more to thin
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Steps

  1. Chop the chives, parsley and dill as finely as you can.
  2. In a bowl, whisk the mayonnaise and sour cream together until smooth.
  3. Whisk in the buttermilk and lemon juice until no lumps remain.
  4. Whisk in the herbs, garlic powder, onion powder, salt and pepper.
  5. Cover and refrigerate so the dried spices soften and the flavors bloom.
  6. Stir, taste and adjust the salt. For a thinner salad dressing, whisk in more buttermilk 1 tablespoon at a time.

Tip: No fresh dill? Use 1 teaspoon dried dill.

Tip: For a dip, use only 1/4 cup buttermilk.

Storage: Refrigerate in a covered jar up to 5 days, or until the buttermilk's date, whichever is sooner.

Make ahead: It tastes best after a few hours in the fridge, so it is a great make-ahead.

Estimated nutrition per serving: 90 calories · protein <1 g · carbohydrates 1 g · fiber 0 g · sugars <1 g · fat 9 g (saturated 2 g) · sodium 150 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.