DISH RESEARCH · Sauce
buttermilk ranch dressing
Kelly Bogard’s buttermilk ranch dressing mixes buttermilk and sour cream with lemon juice, parsley, chives, dill and minced garlic, then chills the mixture before serving.
About buttermilk ranch dressing
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Kelly Bogard’s buttermilk ranch dressing combines equal listed cups of buttermilk and sour cream. Lemon juice, herbs, garlic, salt and pepper complete her selected recipe.
The author describes a fresh, creamy flavor and texture. Parsley, chives and dill are washed, dried and finely chopped before they enter the dairy mixture.
Buttermilk, sour cream and lemon juice are mixed together in a large bowl. The prepared herbs and minced garlic are combined with that same mixture.
Salt and pepper season the dressing. The mixture is transferred to a glass jar and chilled for at least thirty minutes before serving so its flavors can come together, as the author directs.
The dressing is shaken well before serving. The author offers it as a dip for vegetables, alongside its role as a salad dressing.
Ingredients in buttermilk ranch dressing
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Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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