December 12, 2015

Buttermilk Ranch Dip

This dip is perfect for your holiday crudite platters.  It can easily be transformed into a dressing by adding more buttermilk. 


  • 2 cloves of garlic, finely minced or grated
  • handful for flat-leaf parsley, chopped
  • 2 tbsp of chopped chives
  • 1 cup mayo
  • 1 cup sour cream
  • buttermilk, use as desired
  • salt and black pepper, to taste
  • additional add ins: dill, red pepper, hot sauce or worcestershire sauce. ( I like to keep it simple)


  1. Combine the finely minced or mashed or grated garlic to a bowl.
  2. Add desired herbs, mayo and sour cream.  Mix until combined.
  3. Add seasonings and enough buttermilk to reach desired consistency.
  4. Taste to adjust seasonings.  Cover with plastic wrap and let chill in fridge for a couple hours or overnight.  The flavors will combine and become delicious.
* If the mayo is a little overpowering, just add more sour cream to mellow it out.

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