Makes 3 to 4 cups
The beauty of ranch dressing is that there are a million different ways to make it. I'm calling my version lowfat because compared to some recipes—like the one I saw that was half mayonnaise—it is lowfat, and I didn't want anybody to shy away from the recipe thinking they'd have to give up dessert in order to enjoy it.
You can dress up this basic version in all sorts of ways (see the optional additions listed below), but what's nice is that you don't have to. I actually like it best plain.
Mix your dressing up ahead of time if you can, as the flavors improve after sitting for a day or two in the fridge.
To make a thicker dip, simply use less buttermilk.
3/4 cup sour cream (I use lowfat)
3/4 cup yogurt (I use lowfat)
1/3 cup mayonnaise (I'm a Hellman's/Best Foods girl)
1 teaspoon granulated garlic (or garlic powder)
1 teaspoon granulated onion (or onion powder)
1 slightly heaping teaspoon dried dill weed (or more to taste)
1 teaspoon salt
Freshly ground pepper
1 to 2 Tablespoons balsamic vinegar (I like white)
1 to 2 cups cultured buttermilk (I use lowfat)
Optional additions:
Fresh dill rather than dried
Chopped fresh parsley
Chopped chives
Chopped scallions
Minced shallots
Minced garlic
Fresh basil
Fresh or dried oregano
Other fresh herbs
Fresh lemon juice
A little lemon zest
A dash of Worcestershire sauce
A smidge of dijon mustard
A pinch of cayenne or paprika
Finely shredded Parmesan or Romano cheese
In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, granulated garlic, granulated onion, dill weed, salt, and several grinds of pepper. Mix well.
Stir in the balsamic vinegar and then 1 cup of the buttermilk. Add up to 1 cup more of buttermilk, depending on whether you want a thicker dip or a thinner dressing.
Adjust the seasonings to taste, adding another tablespoon of balsamic vinegar if desired, along with any of the optional additions. Keep in mind that the flavors will become bolder over time.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
