Creamy, with a hint of buttermilk. So easy. Never go back to the bottle!
I've experimented with several recipes for ranch dip/dressing. They all have about the same ingredients, this recipe is the combination I've settled on. Taste for ranch dip may be a regional thing, I'm from east Texas and this is how I like it.
Mince the garlic on a cutting board. Sprinkle a pinch or two of kosher salt over the garlic. Using the blade of a large knife, smash and spread the garlic across the surface using the salt as an abrasive to create a paste.
Combine the garlic paste and everything else except for the salt in a mixing bowl. Whisk well to combine.
Let this chill in the fridge for about half an hour and then salt to taste.
This dip is best after it sits in the fridge for a couple hours to set up and thicken.
Use more or less buttermilk depending on how strong you like the flavor. Originally I used double this amount but found it was too strong for my taste buds. The garlic gets stronger the longer this dip keeps.
Add more dill or black pepper if that's your thing. Or bacon drippings. But that's a whole other conversation.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 44 | ||
Calories from Fat: 35 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.1mg | 2 % | |
Sodium 77.4mg | 3 % | |
Potassium 39.2mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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