Our local farmers market opened this past weekend and on Saturday mornings you can be sure to find me taking a leisurely stroll while checking out all the fresh produce. I am so happy that market season is back.
With that being said, it’s also time to continue working on eating more wholesome seasonal foods. That’s where this delicious ranch dressing comes in, to assist me in eating more veggies. Once I made this from scratch, I realized it was not even comparable to the ready made stuff. It’s perfect to accompany any veggie trays you may serve during party season.
Fresh herbs go hand in hand with this recipe, but dried work in a pinch. I plan on serving this over plenty of salads and raw vegetables to hopefully get my kiddos to eat more greens also.
This tasty recipe comes from the blog Five Heart Home.
1/2 cup mayonnaise (I use Dukes)
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon dried parsley (or you may use fresh)
1 1/2 teaspoons fresh minced dill (or 1/2 teaspoon dried dill)
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
Freshly ground black pepper, to taste
1. In a medium bowl, whisk together mayo, sour cream, and buttermilk until smooth.
2. Stir in parsley, dill, vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
3. Adjust seasonings, to taste. Cover and refrigerate for a few hours to allow flavors to meld.
*If the consistency is too thick for your liking, then thin out dressing with a splash of additional buttermilk.
With salad season and outdoor entertaining upon us this is the perfect dressing to share.
I also, keep this buttermilk ranch in a mason jar for easy storage.
Thanks for reading! xo