Homemade Buttermilk Ranch Dressing From Scratch
Homemade Buttermilk Ranch Dressing From Scratch could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 59 calories, 0g of protein, and 6g of fat. This recipe serves 40. For 9 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. If you have buttermilk, fresh chives, salt, and a few other ingredients on hand, you can make it. It is brought to you by Daily Dish Recipes. It works well as a very budget friendly hor d'oeuvre. 129 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 5 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. Homemade Fried Pickles with From Scratch Buttermilk Ranch, Homemade Buttermilk Ranch Dressing, and Homemade Buttermilk Ranch Dressing are very similar to this recipe.
Servings: 40
Preparation duration: 5 minutes
Ingredients:
1 cup of buttermilk
1-2 teaspoon of fresh chives
1 clove of garlic (we use two because we love the garlic flavor)
1 teaspoon of lemon juice
1 cup of mayonnaise
2 Tablespoons of olive oil
2 Tablespoons of chopped onion
¼ teaspoon of pepper
¼ teaspoon of salt
1 cup of sour cream
Equipment:
food processor
blender
spatula
canning jar
Cooking instruction summary:
Put the onion, garlic clove and fresh chives into your food processor or a blender and blend until completely minced.Add the rest of the ingredients.Turn on your blender or food processor and blend it all well. I blend about 2-3 minutes.Scrape down the sides of the blender or food processor with a spatula if needed. I do this once about halfway through.Pour into air tight containers or mason jars and refrigerate for 12 hours.This recipe makes about 2½ bottles of standard size dressing.Keeps in the fridge for about 2 weeks.
Step by step:
1. Put the onion, garlic clove and fresh chives into your food processor or a blender and blend until completely minced.
2. Add the rest of the ingredients.Turn on your blender or food processor and blend it all well. I blend about 2-3 minutes.Scrape down the sides of the blender or food processor with a spatula if needed. I do this once about halfway through.
3. Pour into air tight containers or mason jars and refrigerate for 12 hours.This recipe makes about 2½ bottles of standard size dressing.Keeps in the fridge for about 2 weeks.
Nutrition Information:
covered percent of daily need
