Scratch Buttermilk Ranch Dip
Creamy, with a hint of buttermilk. So easy. Never go back to the bottle!
I've experimented with several recipes for ranch dip/dressing. They're all over the place. They all have about the same ingredients, this recipe is the combination I've settled on. Taste for ranch dip may be a regional thing, I'm from east Texas and this is how I like it.
- Preparing Time: 15 minutes
- Total Time: 2 hours
- Served Person: 32
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- kosher salt
- 1 cup buttermilk
- 2 cloves garlic minced
- 1 teaspoon black pepper fresh ground
- 2 cups sour cream fully leaded
- 1 cup mayonnaise good quality
- 4 tablespoons fresh chives chopped, loosely packed
- 4 tablespoons fresh italian parsley chopped, loosely packed
- 1 tablespoon fresh dill chopped, loosely packed
- 1 tablespoon fresh lime juice
- Carbohydrate 1.65237789203473 g
- Cholesterol 7.1359375061637 mg
- Fat 3.83752783529717 g
- Fiber 0.0442080074119785 g
- Protein 0.665094688130757 g
- Saturated Fat 1.22392954011381 g
- Serving Size 1 1 Serving (27g)
- Sodium 77.3115746739104 mg
- Sugar 1.60816988462275 g
- Trans Fat 2.16516879089222 g
- Calories 44 calories
Mince the garlic on a cutting board. Sprinkle a pinch or two of kosher salt over the garlic. Use the blade of a large knife to smash and spread the garlic across the surface to create a paste. This starts slowly but you'll get there. The salt acts as an abrasive and helps with this. Combine the garlic paste and everything else but additional salt in a stainless steel mixing bowl. Whisk well to combine. Let this chill in the fridge for about half an hour to allow the flavors to combine. Then salt to taste. This dip is best after it sits in the fridge for a couple hours to set up and thicken.
