Buttermilk Ranch Dressing
User Reviews
5
18 reviews
Excellent
Buttermilk Ranch Dressing
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Buttermilk Ranch Dressing combines buttermilk, mayonnaise, fresh chopped parsley, onion, and garlic blended to create a smooth, creamy dressing with classic herb and savory notes. It's suitable as a salad dressing, dip, or sauce and can be stored refrigerated for up to one week.
Description
This recipe mixes buttermilk and mayonnaise to form a creamy base, enhanced with finely chopped fresh parsley for herbal brightness, chopped onion for subtle pungency, and finely chopped garlic for depth. Blending the ingredients results in a smooth dressing typical of ranch style, with a balance of creaminess and herbaceous flavor.
The dressing can be poured over salads, used as a dip for vegetables or snacks, or drizzled on dishes for added moisture and flavor. Proper refrigeration in an airtight container maintains freshness for up to seven days.
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Ingredients
- 2 cups buttermilk
- 2 cups mayonnaise
- 1/4 cup parsley chopped, fresh
- 1/2 large onion chopped
- 2 teaspoons garlic finely chopped
Instructions
- Place all the ingredients in a blender and blend until smooth.
- Refrigerate in an airtight container for up to 7 days.
Nutrition Information
Show Details
Calories
70kcal
(4%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
70mg
(3%)
Potassium
19mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
50IU
(1%)
Vitamin C
0.6mg
(1%)
Calcium
13mg
(1%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 70mg | 3% |
| Potassium | 19mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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