Tangy Ranch Dressing

  • Total Time:
  • Servings: MAKES ABOUT 1 CUP

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  • 1 large garlic clove, crushed
  • Salt
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons whole milk yogurt or sour cream
  • 4 teaspoons cider vinegar
  • 1/4 cup grapeseed or vegetable oil
  • 1 scallion, minced
  • Freshly ground pepper
  • Cayenne

How to make this recipe

  1. In a small bowl, using the back of a spoon, mash the garlic to a paste with a large pinch of salt. Add the buttermilk, mayonnaise, yogurt and vinegar and whisk until smooth. In a thin, steady stream, whisk in the oil. Stir in the scallion. Season with salt and a generous pinch each of pepper and cayenne.

Make Ahead

The dressing can be refrigerated in a jar for up to 5 days.


Applications: Use as a dipping sauce for fresh vegetables. Use as a marinade for chicken or pork. Toss with steamed vegetables, a green salad or a grape-tomato-and-red-onion salad, or with boiled or roasted potatoes.

Contributed By Published December 2002

489835 recipes/tangy-ranch-dressing 2013-12-06T23:53:23+00:00 Grace Parisi spring|summer|fast-column|american|dressings|sauces-and-condiments|6|fast|make-ahead|vegetarian december-2002,ranch dressing,fast dressing,salad dressing,buttermilk dressing recipes,tangy-ranch-dressing 489835

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