Meet your new favorite recipe. This homemade Buttermilk Ranch recipe puts the bottled variety to shame thanks to its subtle depth of flavors. Serve it over a wedge salad, as a dip for crisp veggies, or toss it with leftover noodles for an easy pasta salad. The recipe calls for a variety of fresh herbs, so keep this dressing recipe on hand for when you need to use up odds and ends of parsley and thyme. Once prepared, it will keep in the fridge for up to a week, but don't expect it to make it that long.
1/3 cup whole buttermilk
3 tablespoons canola mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1 1/2 tablespoons white miso
1 teaspoon chopped fresh thyme
1 teaspoon apple cider vinegar
1/4 teaspoon black pepper
Est. added sugars 0g
How to Make It
Combine buttermilk, mayonnaise, parsley, green onions, miso, thyme, vinegar, and pepper, stirring with a whisk. Refrigerate up to 1 week.
You May Like
Sign up for the Cooking Light Daily Newsletter
Quick dinner ideas, nutrition tips, and fresh seasonal recipes.