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Tangy Ranch Dressing

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  1. 1 large garlic clove, crushed
  2. Salt
  3. 1/4 cup buttermilk
  4. 1/4 cup mayonnaise
  5. 2 tablespoons whole milk yogurt or sour cream
  6. 4 teaspoons cider vinegar
  7. 1/4 cup grapeseed or vegetable oil
  8. 1 scallion, minced
  9. Freshly ground pepper
  10. Cayenne
  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. Notes 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.
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