| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | About 1 3/4 cups |
Ingredients
- 3/4 cup lowfat buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon dried chives
- 1 tablespoon dried parsley flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine.
- Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 3.5 servings |
| Calories | 319 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 32 mg |
| Sodium | 308 mg |
Reviews
This has that flavor of classic, good ranch dressing that you crave with fries, veggies and smothering on sandwiches. Love it!
I do like the flavor of apple cider vinegar in place of white wine vinegar, but just a preference 🙂
I do like the flavor of apple cider vinegar in place of white wine vinegar, but just a preference 🙂
Very easy and tasty. I used fresh herbs and added fresh dill. I didn’t see reviews about salt content before making it, and as written was a bit too salty. I added sour cream and buttermilk to diminish the saltiness and it ended up great.
Simple to make and DEEELICIOUS! A crowd favorite.
Great!
This dressing is very good with the exception of the salt. You can omit at least 1/2 teaspoon and it will taste better. I also only used 1T of the white wine vinegar because the first time I made the dressing it was a little overpowering and slightly runny.
A little to salty but will make again without the salt.
I enjoyed it the first time I made it, but thought the sour cream would have added enough tang for me. The 2nd time I omitted the vinegar and doubled the garlic powder. Yum! It’s better the 2nd day when the flavors have an opportunity to meld.
Love the recipe!! I don’t know how long I’ll continue to watch the show though, 1 host keeps eating everything in site and talking with her mouth full! Manners please!!
Fabulous and so easy. Love the fact that it is thinner than commercial ranch dressings. The only thing I did differently was I had some fresh Italian parsley, so I used that instead of the dried. (3 T fresh substituted for 1 T dried) Have been enjoying it daily on my current favorite salad – spring mix, blueberries, strawberries and pecans.
YUM – I could just eat this with a spoon! Just happened upon the repeat of this old show this morning and since I had buttermilk in the house, which I almost never have, decided to make this for tonight’s salad – I used fresh parsley, chopped very fine (have never quite understood the appeal of dried parsley), and can’t wait to try this tonight on salad or veggies – try this, you will love it!