There will be no more dip-less, dressing-less nights around here. We can finally wave goodbye to nude foods forever. This one, my friends, is a game-changer. Behold, Homemade Buttermilk Ranch Dressing.
I consider myself a bit of a ranch dressing connoisseur. The dip-slash-dressing cannot be too sweet, nor too tart. It must be at once thick and dunkable, while also thin enough to pour, which leads to quite the condiment conundrum.
So I’ve got good news and bad news. The good news is we can forever ditch the store-bought ranch dressing. The bad news (or good news part II, depending on your ranch dressing threshold) is that I may or may not have just set a new Guinness World Record for Most Ranch Dressing Consumed with a Straw.
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- 3/4 cup buttermilk, chilled and well-shaken
- 1/4 cup sour cream (full fat)
- 1/4 cup mayonnaise
- 1/2 teaspoon fresh lemon juice
- 2 teaspoons chopped fresh chives
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon Dijon mustard
- 3 dashes hot sauce
- In a medium bowl, whisk together all of the ingredients. Taste and season the dressing with salt and pepper. Transfer the dressing to an air-tight container and refrigerate it for at least 2 hours before serving.
- The flavor of the dressing will vary slightly based on the brand of mayonnaise you use.
- It's important not to skip the refrigeration step, as it gives the flavors a chance to really develop.
- Although the recipe contains hot sauce, the resulting dressing is not spicy at all in taste. The hot sauce adds an extra element of flavor, however it can also be omitted from the recipe.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.