1/4cupmayonnaisehighly recommend Sir Kensington’s Avocado Mayo
1/2cupbuttermilkuse only 2 Tbsp to make it a dip
2Tbspfresh parsleyminced (or 1/2 Tbsp dried)
1tspheaping fresh dill, minced (or 1/2 tsp dried)
1tspapple cider vinegar
Combine all ingredients in a mason jar.
Screw on the lid tightly and shake it up.
Store in the refrigerator for a week.
If you want to make this a dip, just reduce the buttermilk to 2 Tbsp. Also, the higher the fat yogurt – the thicker it will be. So you may want 2% or full fat Greek yogurt for a dip.
Garlic is a shining star in this dressing. If you’re unsure about garlic, start with just 2 small cloves. If you’re really not into garlic, try using 1/2 tsp garlic powder instead.
How-to-Use:Athletes: So many of my athletes love them some ranch dressing!!! So here’s a quick and easy homemade version full of flavor and none of the junk. Plus, if it gets you to eat more veggies, job done.Healthy Eating: We love Bolthouse Farm’s ranch dressing for a healthier alternative. But, personally, even that doesn’t hold a candle to this flavorful homemade dressing. Don’t worry about the one week shelf life in the fridge, it has never lasted that long around here!Kids: Make this thicker by adding less buttermilk to make it a dip for the kids’ vegetables. If the kids aren’t garlic fans, stick to 1 or 2 small garlic cloves instead of 3.