I had full intentions of sharing another recipe with you today, but I was absolutely blown away by this dressing that I had to share it now. When I posted about it on my Facebook page, people seemed really excited about it, so now I am happily obliging sharing this awesomeness. It is ridiculously easy to make and most likely you have most of the ingredients on hand. If you happen to buy a huge container of buttermilk and have some blueberries, then make this too.
I really did not have high expectations for this dressing since I do happen to love me some ranch from the bottle. Believe me when I tell you that I was completely blown away by this, I am never going back. It is lighter and more refreshing than the store bought kind. Plus you are actually able to read the contents of this dressing. I sometimes have a tendency to eat ranch like crack, I like to dip pretty much anything into it. Just ask my sister ,Melissa, when we go to Pizza Hut lunch buffet, those pizza and breadsticks don’t stand a chance against my pool of ranch. This dressing takes no time to make since you literally dump all the ingredients into your blender. We had a dunking party every single night last week and then I spread it on pizza. And this week, I am making some pizza bites to dunk into it. That’s a lot of love.
As you can see in the picture, my dressing had a greenish tint to it from the fresh herbs. If that bothers you, then I suggest giving them a little chop before adding them to the blender so it doesn’t have to do as much work or you can whisk the ingredients by hand. It is important to taste as you blend to get the flavoring that you like, start off small with the herbs and then increase as necessary. With my herb garden in full bloom, this baby is going to be a staple all summer long.
3/4 cup mayonnaise (low fat is fine)
3/4 cup sour cream (low fat is fine, consider splitting with fat-free Greek yogurt)
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 1/2 cup buttermilk
1 small bunch of chives
Small handful of parsley
1 clove garlic
1/2 tsp salt
1/4 tsp white pepper
What you’ll do:
Place all ingredients with 1/4 cup of buttermilk in a blender or a food processor. Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. If you are using this solely for dipping, you want to use less buttermilk. Add in more buttermilk for a dressing consistency. Store in an air-tight jar in the fridge for a week or more.
Source: Confections of a Foodie Bride