I love ranch dressing after it has been invaded by a buffalo wing. It is cool, creamy and has a little buffalo wing flavor, just right for the celery! This dressing tastes as close to that as I could create! I use it as a dip, dressing or my personal favorite, over a lettuce wedge with blue cheese sprinkled on top.

Preparing Time: 15 minutes
Total Time: 2 hours and 15 minutes
Served Person: 16

dressings dip ranch herbs buttermilk american salad dressing vegetarian white meat free tree nut free nut free gluten free contains red meat shellfish free contains dairy contains eggs

1/2 tsp kosher salt
1 clove garlic chopped
1 cup mayonnaise any kind
1/2 cup sour cream
1/2 cup buttermilk more or less
1/3 cup flat leaf parsley minced
2 tbs green onions green parts only, minched
1 tbs dried dill weed or fresh dill minced
1/2 tsp distilled white vinegar
1/2 tsp worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp paparika
1/2 tsp black pepper
1/8 tsp cayenne up to 1/4 tsp depending on your taste

Carbohydrate 2.2496678124999 g
Cholesterol 26.7225 mg
Fat 20.990196796875 g
Fiber 0.117219531267881 g
Protein 1.440778125 g
Saturated Fat 7.3906655625 g
Serving Size 1 1 Serving (74g)
Sodium 153.667942708328 mg
Sugar 2.13244828123202 g
Trans Fat 1.668802171875 g
Calories 199 calories

other

Pour the salt over the chopped garlic, using a knife or fork or any flat edge, smush the garlic and salt together until it makes a nice paste. In a medium bowl, using a whisk, mix all the remaining ingredients except the buttermilk. Once blended slowly add the buttermilk until you get your desired consitentency. Refrigerate for at least 2 hours and if you can wait, refrigerate for 24 hours for optimal flavor. This makes about 2 cups of the best Ranch dressing I've ever had!

Buffalo Ranch Buttermilk Dressing

Ingredients

Nutrition facts