I know I’ve said this before, and I’ll say it again...there really is a BIG and delicious difference in homemade vs. store-bought salad dressings, and this is no exception. This dressing is simply fantastic over a fresh salad, cut veggies as a dip, next to crispy onion rings, with grilled veggies, corn on the cob, on a wrap sandwich, and of COURSE with wings (my hubby’s favorite way to enjoy ranch). I mean the opportunities are unlimited!
Oh! And if you don’t have buttermilk on hand, just mix 1 Tablespoon white vinegar or lemon juice with enough milk to measure 1 cup...and voila you have buttermilk!!!
⅔ cup buttermilk
1 cup Mayonnaise
⅔ cup sour cream
3 green onions sliced (white and green parts)
3 cloves of garlic made into a paste with 1 teaspoon of salt
½ teaspoon of dried dill weed
½ teaspoon freshly ground pepper
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
Smash garlic cloves on a cutting board to remove skins, then chop well.
Sprinkle with salt then holding the blunt side of the knife with both hands, press and scrape the sharp end of the knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile until smooth.
In a medium mixing bowl, combine all the ingredients and mix well.
Refrigerate at least an hour or two before serving to let flavors meld together.
Refrigerate for 4-5 days.