Creamy, dreamy, cool goodness.
Ranch dressing is a staple in the refrigerator. It’s great on a crisp salad, on fried chicken, buffalo wings, and yes, even as a dipper for pepperoni pizza. Try it, you’ll like it.
This condiment can be modified in hundreds of ways until it is exactly as you like it. My family likes it heavy on the dill, garlic, and buttermilk, except for one child, who prefers it heavy on carrot and cilantro. Yet, in the end, it is still Ranch and while it can be nuanced, it is always fresh and creamy.
1 c. sour cream (or substitute plain greek yogurt)
3/4 c. buttermilk, more or less to taste
3 Tbsp. minced red bell pepper
2 Tbsp. shredded carrots (this will give the dressing an orange hue, if you do not want the color, omit, or rinse and dry your carrots. Of course, you will lose the sweetness that the carrot provides, but that’s ok.)
2 Tbsp. minced white onion (reduce to 2 tbsp. if using a cooking onion)
2 Tbsp. minced fresh cilantro -if you do not like cilantro, use dill. If you don’t like dill, use curly parsley.
1 Tbsp. chopped chives
1 Tbsp. minced fresh garlic
1/2 tsp. white pepper
1/2 tsp. salt, more or less to taste.
- Combine your liquid ingredients.
- Add your chopped herbs, except the chives.
- S&P to taste.
- Adjust buttermilk and mayo to achieve the sourness you like!
- Top with copped chives.