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Ranch Dressing Recipe-11336

Photo by: Joseph De Leo
Comments: 0


This is definitely one of my all-time favorite dressings. Sharp, creamy, and peppery, it’s great with greens, steamed vegetables, potatoes, crudités, grilled tomatoes, and sliced tomatoes, avocados, melon, and hard-cooked eggs—just about anything.

Yield: Makes about 1 cup


  • 1 large garlic clove, crushed
  • Large pinch of salt
  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • 2 tablespoons plain whole milk yogurt
  • 4 teaspoons cider vinegar
  • ¼ cup grapeseed or other mild-flavored vegetable oil
  • 1 scallion, minced
  • Generous pinch of freshly ground black pepper
  • Generous pinch of cayenne pepper


In a small bowl, mash the garlic and salt together into a paste using the back of a spoon. Add the buttermilk, mayonnaise, yogurt, and vinegar and whisk until smooth. In a thin, steady stream, whisk in the oil until the dressing thickens. Stir in the scallion and season with salt, black pepper, and the cayenne. Will keep, tightly covered, in the refrigerator for up to 5 days.

© 2005 Grace Parisi

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

59kcal (3%)
8mg (1%)
0mg (0%)
4mcg RAE (0%)
2mg (1%)
43mg (2%)
1g (3%)
6g (10%)
0mg (0%)

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