Creamy Chimichurri Ranch
Creamy ranch dressing combined with all the bold, bright, herby flavors of chimichurri? Say no more. Use it as a dressing or dipping sauce, or thicken it up and make a dip for chips or fresh veggies.
Yield: servings
Equipment
- Food processor
- large mixing bowl
- whisk
- jar with airtight lid
Ingredients
- 2 teaspoons roughly chopped fresh garlic
- ½ cup fresh parsley leaves
- ¼ cup fresh cilantro leaves
- ¾ cup mayonnaise see Notes
- ½ cup buttermilk well-shaken, plus more to thin if desired
- 1-3 tablespoons fresh lemon juice to taste
- ½ teaspoon dried dill
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons dried oregano
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon salt plus more to taste
Instructions
- Add chopped garlic, parsley, and cilantro to food processor. Pulse until ingredients are finely chopped and mixture is very, very smooth.
- Transfer herb mixture to mixing bowl. Add mayonnaise, buttermilk, 1 tablespoon lemon juice, dried dill, pepper, oregano, crushed red pepper, and salt to mixing bowl. Whisk ingredients together vigorously until all ingredients are incorporated and mixture is completely smooth.
- Taste mixture and add lemon juice and salt as desired. If ranch is too thick, add buttermilk in 1 teaspoon increments, whisking well between each addition, until desired consistency is achieved.
- When satisfied with taste and consistency, transfer chimichurri ranch to jar with airtight lid. Serve immediately, or refrigerate until ready to serve.
Notes
- For Chimichurri Ranch Dip: Replace the mayo with sour cream. This will give the dressing a much thicker consistency that's better as a dip with chips, fresh veggies, etc.
- Leftovers: Refrigerate chimichurri ranch in an airtight jar up to 7 days.
- Make it Vegan/Dairy Free: Use a vegan mayonnaise and a vegan buttermilk. To make your own vegan buttermilk, combine 1 cup unsweetened dairy-free milk (almond preferred) with 1 tablespoon lemon juice or apple cider vinegar. Whisk well, then let mixture sit 5-10 minutes or until slightly thickened.
- Make it Whole30/Paleo: Use a compliant mayo (store-bought or make your own) and a compatible buttermilk. See "Make it Vegan/Dairy Free" note above for homemade dairy-free buttermilk recipe.
Nutrition
Serving Size: 1serving | Calories: 157cal | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 301mg | Potassium: 67mg | Total Carbs: 2g | Fiber: 0.5g | Sugar: 1g | Net Carbs: 2g | Vitamin A: 475IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg