Buttermilk Ranch

It’s like your favourite storebought ranch but with less xanthan gum and riboflavin!

quickie

• Watch this hero:
• Mix all the crap together

Serves:

• I dunno how to quantify this. It’s a bowl of ranch.

Nutritional information: 

• If you’re lactose intolerant, be elsewhere.

Serves well with: 

• Pizza pockets, veggies, chips, salad, potatoes, chicken fingers.. what DOESN’T it go with..

Grocery List:

• 1/2 cup + 2 tbsp sour cream
• 1/2 cup buttermilk (*You can make buttermilk by adding white vinegar or lemon juice to regular milk; for ratios click here)
• 1/4 cup + 2 tbsp mayonnaise
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• 1 tbsp chopped chives
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• Black pepper to taste

LESS quickie

Process:

Whisk together everything except the buttermilk. Add about half the buttermilk, whisk again and check the consistency. If you’re going for a thicker dip you may want to leave it here, if you want more of a dressing you can add more buttermilk until you get the consistency you want.

For the best results, refrigerate for a few hours to let the flavours meld. This can be stored in your fridge for a week or so.

Options:

• If you’ve got a jar of pickles, you can substitute a tbsp of picklejuice for a tbsp of the buttermilk.
• If you want to southwestern it up add some paprika, cayenne pepper and cumin.

If you need an idea of something to dip them in, you could do worse than these pizza pockets ⬇️