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This Buttermilk Ranch Dressing recipe is absolutely cracking. Honestly, Packed with fresh herbs, tangy buttermilk, and just a hint of garlic, this dressing is a perfect complement to any salad or vegetable platter.
What sets this dressing apart is its focus on natural ingredients. Local herbs grown in the garden, Irish dairy from our grass fed cows.
The other fab part of this recipe is the fact that it is so customisable.
Swap in light mayo or Greek yogurt or low fat sour cream and it still tastes incredibly delicious.
A little secret if you are going with all low fat dairy options, taste, you may need to add a drop of olive oil and a pinch of sugar to it. Just trust me!
On most occasions when I make this, I tend to use a combination of fresh and dried herbs and it works great. Dried dill (and tarragon, optional like something, something extra) is a super ingredients for this recipe. That is what gives it those authentic vibes.
The chimichurri is totally optional and if you can’t find just add a pinch ( ¼ tsp smoked paprika ) works great.
I love how quick it is to whip up, I usually just make it in the tub the sour cream came in, if I’m not serving it to other people and then when I’m finishing munching on all the crudités and raw veg I just pop the lid back on and back in the fridge.
The low fat version of this is an absolute staple in my house each week and it 100% gets to me to eat more vegetables and more salad.
I hope you love it too and be sure to tag me on social media and show we how you enjoy yours.
- 120 ml mayonnaise
- 60 ml buttermilk
- 60 ml sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill
- Salt and pepper to taste
- 1 tsp chimichurri
- In a mixing bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth.
- Add the garlic powder, onion powder, dried dill, chimichurri, salt, and pepper to the bowl, and whisk until well combined.
- Cover and refrigerate the dressing for at least 30 minutes before serving to allow the flavours to meld together.