Scratch Buttermilk Ranch Dip
Creamy, with a hint of buttermilk. So easy. Never go back to the bottle! I experimented with several recipes for ranch dip/dressing. Theyre all over the place. They all have about the same ingredients, this recipe is the combination Ive settled on. Taste for ranch dip may be a regional thing, Im from east Texas and this is how I like it.
Creamy, with a hint of buttermilk. So easy. Never go back to the bottle! I experimented with several recipes for ranch dip/dressing. Theyre all over the place. They all have about the same ingredients, this recipe is the combination Ive settled on. Taste for ranch dip may be a regional thing, Im from east Texas and this is how I like it.
- kosher salt
- 1 cup buttermilk
- 2 cloves garlic minced
- 1 teaspoon black pepper fresh ground
- 2 cups sour cream fully leaded
- 1 cup mayonnaise good quality
- 4 tablespoons fresh chives chopped, loosely packed
- 4 tablespoons fresh italian parsley chopped, loosely packed
- 1 tablespoon fresh dill chopped, loosely packed
- 1 tablespoon fresh lime juice
- Carbohydrate 1.65237789203473 g
- Cholesterol 7.1359375061637 mg
- Fat 3.83752783529717 g
- Fiber 0.0442080074119785 g
- Protein 0.665094688130757 g
- Saturated Fat 1.22392954011381 g
- Serving Size 1 1 Serving (27g)
- Sodium 77.3115746739104 mg
- Sugar 1.60816988462275 g
- Trans Fat 2.16516879089222 g
- Calories 44 calories
Step-by-step
- Mince the garlic on a cutting board. Sprinkle a pinch or two of kosher salt over the garlic. Use the blade of a large knife to smash and spread the garlic across the surface to create a paste. This starts slowly but you'll get there. The salt acts as an abrasive and helps with this.
- Combine the garlic paste and everything else but additional salt in a stainless steel mixing bowl. Whisk well to combine.
- Let this chill in the fridge for about half an hour to allow the flavors to combine. Then salt to taste. This dip is best after it sits in the fridge for a couple hours to set up and thicken.
Cool, herbaceous tang coats the palate with a thick, velvety weight carrying sharp notes of garlic and fresh dill. Grating raw garlic against a cutting board using kosher salt as an abrasive ruptures the cellular walls, releasing pungent allicin compounds smoothly into the dairy base without leaving harsh, raw chunks behind. Fresh herbs release essential oils best when chopped with a sharp carbon-steel blade rather than a dull one, which bruises the delicate leaves and turns them dark. Stainless steel mixing bowls prevent any metallic reactivity with the acidic lime juice and cultured buttermilk during the whisking phase. Resting the mixture in the refrigerator for two full hours allows the dairy proteins to hydrate fully and thicken the emulsion while letting the volatile herb compounds marry the fats. Extra batches stored in airtight glass containers maintain peak flavor for up to four days, though the dried chives and parsley will gradually soften in the rich base over time.
