- I used freeze dried dill weed and chives instead of fresh.
- Definitely let it sit overnight before eating.
- Kept for about 5 days and still tasted great!
Buttermilk Ranch Dressing
By: Simply Scratch
1 large garlic clove, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh or freeze dried dill, chopped
2 tablespoons fresh or freeze dried chives
1 teaspoon oregano, ground in palm
1/2 teaspoon paprika
a pinch of cayenne pepper
1 cup mayo (Hellman's or Best Foods)
1/2 cup sour cream
1/2 cup buttermilk, shaken
kosher salt and black pepper, to taste
Sprinkle chopped garlic with kosher salt and mash into a paste with a fork. Combine all ingredients and thin out with 1/2 cup buttermilk. Season with salt and pepper to taste. Store in an airtight container and refrigerate over night.