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A mason jar of ranch dressing peppered with green specks from fresh herbs sits on a wooden cutting board, in front of a bright green salad and orange chicken wings.

Creamy Chimichurri Ranch

40aprons.com/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.
Prep 15 minutes
Cook 0 minutes
Total 15 minutes
Recipe Makes (Approximate): 8 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.

Recipe 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 Information (Approximate)

Serving Size: 1servingCalories: 157calProtein: 1gFat: 16gSaturated Fat: 3gTrans Fat: 0.04gCholesterol: 10mgSodium: 301mgPotassium: 67mgTotal Carbs: 2gFiber: 0.5gSugar: 1gNet Carbs: 2gVitamin A: 475IUVitamin C: 6mgCalcium: 36mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/chimichurri-ranch/