This light yet creamy ranch-style dressing is perfect for the tender, young lettuces of spring and early summer. If you want to add some crunch, it's tasty with trimmed radishes or slices of cucumber, too—add them to a salad or serve the dressing as a dip.
As long as you're using it as a dip, use this fresh, vibrant, homemade version wherever you might go for a bottled of ranch dressing.
- 1/2 c buttermilk
- 1/3 c mayonnaise
- 1/4 c fresh dill
- 1 small bunch fresh chives
- 1 tsp fine sea salt
- 1/4-1/2 tsp garlic powder optional
- freshly ground black pepper optional
Whisk together the buttermilk and mayonnaise to combine them thoroughly into a very smooth mixture.
Finely mince the dill (you should have about 2 tablespoons). Stir it into the buttermilk mixture.
Finely mince the chives (again, you should have about 2 tablespoons), and stir them into the buttermilk mixture, too.
Stir in the salt. Add the garlic powder to taste, if you like. Taste and add more salt, if you like. Add freshly ground black pepper to taste, if you like. Cover and chill at least 30 minutes and up to 1 week before using.