buttermilk ranch dressing

Buttermilk Ranch Dressing is delicious and fresh! A simple base of mayo, sour cream, buttermilk, &amp; a variety of seasonings &amp; fresh herbs.

Buttermilk Ranch Dressing

buttermilk

mayonnaise ((I use low fat))

sour cream ((I use low fat))

chives (chopped)

dill (chopped)

parsley (chopped)

garlic powder

onion powder

salt & pepper (each)

Mix all ingredients in a bowl.

Refrigerate at least 30 minutes before serving.

https://www.youtube.com/watch?v=MiVhGOwYw04

This easy homemade ranch dressing is so good, we could eat it with a spoon!  Buttermilk and loads of herbs and seasonings adds the best flavor... perfect for dipping, dunking or dressing!
PRINT full recipe here: https://www.spendwithpennies.com/light-buttermilk-ranch-dressing-dip/

Buttermilk Ranch Dressing (& Dip)

This buttermilk ranch dressing recipe comes together in no time, and it tastes incredibly light and fresh compared to bottled versions!

buttermilk, (shaken (see notes))

sour cream ((see notes))

lemon juice

garlic clove, (minced)

salt

black pepper

sweet paprika

dill

chives

parsley

In a medium-sized bowl, whisk together the buttermilk, sour cream and lemon juice until smooth.

Add the garlic, salt, pepper, paprika, dill, chives, and parsley, whisking until evenly combined.

Dressing can be used immediately or stored in an airtight container in the refrigerator. Leftover dressing will keep in the refrigerator for up to 4 days.

This green bean and pea salad is easy to make and the creamy buttermilk ranch dressing will likely become a staple in your fridge. It certainly is in ours.

Green Bean and Pea Salad with Buttermilk Ranch Dressing

Kosher salt

fresh, slender green beans

sugar snap peas (ends and strings removed)

peas

Boston lettuce (cored, leaves torn)

salt and black pepper (for seasoning)

Buttermilk ranch dressing

Boil

Bring a medium saucepan of water to a boil and add a generous pinch of salt. Fill a large bowl halfway with ice water.

Blanch

Add the green beans to the boiling water and cook until crisp-tender and bright green, 2 to 3 1/2 minutes. Using a slotted spoon, transfer to the ice bath to cool. Add the snap peas and peas to the boiling water and cook until crisp-tender and bright green, 1 to 2 minutes. Drain well and transfer to the ice bath to cool.

Drain the beans and peas and then pat them dry with paper towels. (The vegetables can be covered with a damp paper towel and refrigerated for up to a day before serving.)

Cook the vegetables

Assemble

In a large bowl, toss the beans and peas with the lettuce and the snipped chives.

Serve

Just before serving, drizzle the salad with about half the dressing and gently toss to combine. Season the salad with salt and pepper, if needed. Serve immediately and pass the remaining dressing at the table.

Store

If you have any leftover dressing, cover and refrigerate for up to a couple days, perhaps serving it with crudités or any green salad.

Assemble and serve the salad

I made this dressing using sour cream instead of buttermilk - it's what I had - and made a salad of mixed greens, cucs &amp; fresh cherries. It was delightful!

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Top 3 buttermilk ranch dressing recipes from across the web

The most viewed buttermilk ranch dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

Green Bean and Pea Salad with Butte...

The most viewed buttermilk ranch dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine