Prep time: just a few minutes
Wait time: at least 1 hour
Makes: about 1 1/3 cup.
Just in time for your Superbowl eats! This simple recipe makes a restaurant style ranch dressing for salad dressing or dip. You can add a few extra tablespoons of buttermilk to make the dip thinner, or extra sour cream to make it thicker. I think this consistency is perfect for either dip or dressing.
My husband told me he thought this tastes like Outback Steakhouse ranch dressing. I think it tastes like Red Robin ranch dressing. Maybe it’s a cheater recipe for both?!
2/3 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon finely ground sea salt
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon dried thyme
1 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
Mix all ingredients in a bowl with a whisk until smooth.
Unless you really love raw garlic, don’t use raw garlic. Stick with granulated garlic. If you have some fresh herbs, use them! I use fresh herbs in this recipe whenever possible. Parsley, Italian parsley, basil, thyme, lemon thyme. Yum.
I recommend refrigerating this overnight for maximum flavor. You can use it right away if you like, no wait time is required – but I suggest at least 1 hour in the fridge.
I have not tried this recipe with a buttermilk substitute. If someone does test this out with a buttermilk substitute, please leave your results in the comments! I’d love to hear your results!