Ranch Dressing
This version of ranch is heavy on full fat sour cream and fresh herbs. Makes all the difference!!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 25
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- to taste salt and pepper
- 2-3 cloves garlic
- 1/4 yellow onion, large
- .5 oz fresh dill measure them remove and discard stems
- .25 oz fresh chives
- 1-2 oz fresh parsley measure the remove and discard stems
- 16 oz sour cream full fat
- 1/2 cup buttermilk full fat
- 1/2 cup mayonnaise full fat
- 1-2 tablespoons worcestershire sauce i prefer lea & perrins
- Carbohydrate 1.46776617142327 g
- Cholesterol 8.95204096742993 mg
- Fat 3.80798318383062 g
- Fiber 0.023794180011859 g
- Protein 0.753302790919507 g
- Saturated Fat 1.62294009791636 g
- Serving Size 1 1 Serving (29g)
- Sodium 51.1942839390855 mg
- Sugar 1.44397199141141 g
- Trans Fat 1.4550865887659 g
- Calories 43 calories
Combine the onion, garlic, dill, chives and parsley in a food processor or blender. If you have a small food processor I think that works best since it is a small quantity and it gets the chop just right. A blender would work but I would watch it, you want it chopped more than pureed. In a bowl combined the herbs with the sour cream, buttermilk, mayo and Worcestershire sauce. And salt and pepper to taste. I suggest using half as much pepper as salt. This dressing could be served immediately but I recommend allow to chill and stiffen in the fridge for a few hours as well as letting the flavors really marry. You won’t regret it!
