Ingredients
- 1 cup mayo
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup fresh parsley loosely packed
- 1/2 cup fresh cilantro loosely packed
- 1 Tbs fresh dill or 1/2 Tbs dried
- 2 cloves garlic about 1 1/2 Tbs)
- 1 jalapeno remove seeds to lessen spiciness
- 1/2 to 1 to matillo optional-this will add a little tang to the dressing
- 1/2 tsp salt
- 1/4 tsp pepper
Method
- Place all ingredients in blender or food processor. Puree.
- Chill in fridge for at least 2 hours.
Notes
- This dressing can be served immediately but flavors will marry as it sits.
- Will keep in the fridge for up to 1 week.
- If you would like this recipe to be thicker to use as a dip, substitute the 1/2 cup buttermilk for an additional 1/2 cup sour cream. This will give you a thicker cilantro ranch "dip" rather than a thinner dressing.