Buttermilk Ranch
INGREDIENTS:
16 ounces reduced-fat sour cream
1/2 cup low-fat buttermilk
1 teaspoon dried parsley
1/2-1 teaspoon powdered garlic
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
EQUIPMENT:
Dry measuring cups
Liquid measuring cup
Measuring spoons
Medium mixing bowl OR large (24-32 ounce) glass jar with lid
Whisk or fork
DIRECTIONS:
- Wash hands with warm water and soap.
- In a medium mixing bowl, whisk all ingredients together until smooth.
OR in a clean 24-32 ounce jar with lid (like an old spaghetti sauce jar), add ingredients, place lid on jar and shake vigorously until ingredients are well combined.
- Cover and refrigerate for at least one hour to allow flavors to develop.
- Serve as a dip with vegetables or on a salad or baked potato. Refrigerate for up to 10 days.
Mix It Up!
- If you have them, fresh herbs can be used in place of dried!
- Make your own ranch flavor by adding: rosemary, basil or red chile flakes.
- Looking for a stronger flavor? Use double the amount of herbs for the same amount of buttermilk and sour cream.