Herby Homemade Ranch
By Audrey Plant
Ingredients
1 pound (16-ounces) sour cream
2 cups buttermilk, shaken
½ cup fresh chives, minced
2 tablespoons fresh dill, minced
2 tablespoons fresh flat leaf parsley, minced
½ tablespoon garlic powder
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
Instructions
1. Using a large mixing bowl, add sour cream and buttermilk into bowl and whisk until smooth.
2. Add chives, dill, parsley and whisk until well combined.
3. Add garlic powder, red pepper flakes, salt and pepper. Whisk together until dressing is all incorporated. Dressing will be thick and creamy, if you want it to be thinner, add additional buttermilk.
4. Pour into large mason jar or Tupperware container and store in refrigerator.
Notes:
1. Make sure you shake the buttermilk!
2. Since there are no stabilizers or preservatives in the dressing, the dressing will settle when stored in the refrigerator. Shake or mix well before serving.
3. Ranch can last up to a week in the refrigerator. Be sure to check the expiration dates on sour cream and buttermilk.
4. Add additional garlic powder to make it more garlicky.
