Buffalo Ranch Buttermilk Dressing
I love ranch dressing after it has been invaded by a buffalo wing. It is cool, creamy and has a little buffalo wing flavor, just right for the celery! This dressing tastes as close to that as I could create! I use it as a dip, dressing or my personal favorite, over a lettuce wedge with blue cheese sprinkled on top.
Yield: 16 Ready in 2 hours, 15 minutes
54 people trying soon
Verified by stevemur
|1/2 tspKosher salt|
|1 cloveGarlic; chopped|
|1 cupmayonnaise; any kind|
|1/2 cupsour cream|
|1/2 cupbuttermilk; more or less|
|1/3 cupflat leaf parsley; minced|
|2 tbsgreen onions; green parts only, minched|
|1 tbsdried dill weed or fresh dill; minced|
|1/2 tspdistilled white vinegar|
|1/2 tspworcestershire sauce|
|1/4 tspcayenne pepper|
|1/2 tspblack pepper|
|1/8 tspcayenne; up to 1/4 tsp depending on your taste|
Buffalo Ranch Buttermilk Dressing Preparation
Pour the salt over the chopped garlic, using a knife or fork or any flat edge, smush the garlic and salt together until it makes a nice paste. In a medium bowl, using a whisk, mix all the remaining ingredients except the buttermilk. Once blended slowly add the buttermilk until you get your desired consitentency. Refrigerate for at least 2 hours and if you can wait, refrigerate for 24 hours for optimal flavor. This makes about 2 cups of the best Ranch dressing I've ever had!
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