Regional youth prepared this recipe at the FFI Youth Retreat on April 25.
Makes about 2 1/2 cups of dressing. http://joythebaker.com/2012/05/homemade-ranch-dressing/
1 cup sour cream (I used light sour cream)
1/2 cup mayonnaise (I used light mayo)
1/4 cup chopped parsley
1/2 cup chopped chives
1 clove garlic
salt and coarse ground black pepper
On a cutting board, smash a whole garlic clove. Sprinkle garlic with about 1/2 teaspoon coarse sea salt. With a fork, smash the salt into the garlic, creating a paste.
In a medium bowl, stir together sour cream, mayonnaise, parsley, chives, and garlic. Add salt and pepper. Drizzle in buttermilk until you’ve reached a desired consistency. I added about 1/2 to 3/4 cup but you may add as much as you’d like.
Add any additional ingredients like tabasco sauce, garlic powder, and dill. A touch of barbecue sauce is dang good! Taste and adjust ingredients to taste.
Place dressing in an airtight container and allow to rest in the fridge for at least 4 hours before serving. The flavors need to rest and meld before serving. Serve cold, and add more buttermilk if you find that the dressing is too thick. Dressing lasts up to 1 week in an airtight container in the fridge.