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There is one staple in our house I am not sure we could live without, ranch dressing. My family loves it probably more than they should. I don’t mind serving it with lots of fresh veggies as long as they eat them. Usually carrots or celery are the go to dippers. I ran across this Buttermilk Ranch Dressing on Pinterest (you pinning yet?) I couldn’t resist any longer.
The true test came yesterday when I served the boys, spinach, broccoli and carrots with the buttermilk ranch, and guess what, they ate it all, even the spinach. They “loves the leaves”, they said. Shocking to me, how many 3 year olds eat spinach, fresh! I credit it to this extra yummy dressing, that gets even better as it melds together. I am just thinking of all the things I can smother in it. To make me feel a little better about eating it, I used fat free sour cream and low fat buttermilk.
Ingredients: 1 1/4 cups sour cream, 1/2 cup buttermilk, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1/4 onion, 1 large garlic clove, minced, 4 tablespoons fresh chopped parsley, 1 teaspoon sea salt or to taste, 1/4 teaspoon black pepper, 1 teaspoon fresh dill or 1/4 teaspoon dried dill
Roughly chop the fresh dill and parsley
quarter an onion
Add all the ingredients to the food processor.
And process until smooth.
Pour into a jar or container and refrigerate at least a few hours before serving. The longer it has a chance to meld the better.
Serve with as many fresh veggies as possible.
Buttermilk Ranch Dressing
Slightly adapted from Simple Bites
1 1/4 cups sour cream
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 onion
1 large garlic clove, minced
4 tablespoons fresh chopped parsley
1 teaspoon sea salt or to taste
1/4 teaspoon black pepper
1 teaspoon fresh dill or 1/4 teaspoon dried dillCombine all ingredients in food processor or blender. Blend well.
Refrigerate for at least a few hours before serving. Taste and additional salt as necessary. This makes for a fairly thick dressing. If a thinner consistency is desired replace part of the sour cream with additional buttermilk. Serve on your favorite salad or fresh veggies.
I am happy to list this post @
Eat at Home Cooks “Ingredient Spotlight”