Basil Buttermilk Ranch Dressing

Buttermilk Basil Ranch Dressing

½ cup buttermilk*

½ cup mayonnaise

1 cup basil (blanched & shocked to retain its color in the dressing)

1 small clove garlic

1 lemon (juice & zest)

Seasoning (to taste)

Garlic powder

Onion powder

Dried dill

Red pepper flakes

Salt

Pepper

Directions:

If you want to keep your dressing bright and green, first blanch the basil (put the basil in boiling water for 15 seconds) then shock the basil (put the basil directly in ice water to stop the cooking). If you don’t want to do this step, it’s no big deal. Your dressing just won’t stay vibrant.

Throw everything into a blender, food processor, or use an immersion blender and make it right in the container. I typically go this route and use a mason jar so I can store it in there too - I’m all for saving dishes when possible.

Side Notes:

I LOVE all sauces, dips, spreads - anything to add extra flavor. I grew up in the midwest, so ranch dressing in particular has a special place in my heart. Like all of my recipes, use this as a base and customize it with what’s in your fridge! Don’t have basil? Use any fresh herb! Cilantro, parsley, and dill would all be excellent options!

*If you don’t have buttermilk (or don’t want to buy it) you can make your own by adding 1 TBS of acid (lemon juice or vinegar) per 1 cup or whole or 2% milk. The acid will slightly curdle the milk. I do typically buy buttermilk for this, but since it’s not an ingredient I use often, I always some variation of buttermilk fried chicken with the leftover to cut down on food waste! Plus, this ranch tastes SO GOOD with fried chicken.

I use this to as a salad dressing (my favorite is a simple salad with butterhead lettuce and cucumbers), a dip for anything from veggies to french fries, or a base for a chicken, bacon & ranch pizza. The possibilities are endless. Enjoy!