Herbed Buttermilk Dressing
Did you ever look at the label on a bottle of creamy dressings such as buttermilk or ranch and be appalled at all the additives, preservatives and sugars listed? After playing around with different proportions of buttermilk, yogurt and mayonnaise, fresh herbs and spices, I created this ultra-creamy, good-for-you version that will keep you from buying those less-than-healthy bottled dressings again!
Recipe adapted from Homemade Ranch Dressing the Healthy Way via Bobbi's Kozy Kitchen
Yield: about 2 cups
Recipe adapted from Homemade Ranch Dressing the Healthy Way via Bobbi's Kozy Kitchen
Yield: about 2 cups
Ingredients
- 1 cup healthy mayonnaise like Hellmann’s or Spectrum Olive Oil Mayonnaise
- 1/2 cup plain Greek yogurt such as Fage or Stoneyfield
- 1/3 cup buttermilk regular or low fat
- 1/2 teaspoon apple cider vinegar
- 3 tablespoons minced fresh Italian parsley
- 2 1/2 tablespoons minced fresh dill
- 1 tablespoon minced fresh thyme
- 2 tablespoons minced fresh chives
- 1/4 teaspoon garlic powder or 1 small clove garlic, minced
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lemon juice about 1/2 lemon
Instructions
- In a blender or food processor (or using an immersion blender), combine all ingredients until completely blended.
- Taste; adjust herbs, spices and seasoning as desired.
Notes
Make Ahead and Storage Tips: this dressing may be made up to 3 days ahead; cover and refrigerate until serving time. Stir dressing. Thin if necessary by blending in up to 1 tablespoon additional buttermilk.
This dressing is equally wonderful on salads or as a dip. If dressing is too thick, blend in up to an additional tablespoon of buttermilk. If you’d like a more pronounced garlic taste, use a fresh clove instead of garlic powder. Like your dressing a bit more tart? Add another teaspoon or two of lemon juice
Other creamy dressings you may enjoy are Taco Ranch Dressing and Creamy Honey-Dijon Dressing.
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