▢1/2 cup mayonnaise
▢1/2 cup sour cream
▢1/2 cup buttermilk or regular milk
▢3/4 - 1 teaspoon dried dill weed
▢1/2 teaspoon dried parsley
▢1/2 teaspoon dried chives
▢1/4 teaspoon onion powder
▢1/2 teaspoon garlic powder
▢1/4 teaspoon fine sea salt
▢1/8 teaspoon finely cracked pepper
▢freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste
Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.
Vargr wrote: Gonna pass this on to a friend that's having a tough time finding commercial Ranch that doesn't have MSG in it. She gets pretty bad headaches from it.
Wuff's sure she'll enjoy this!
Out of curiosity, is it MSG specifically that's the problem? There are "Umami Powders" out there that aren't MSG based. I've been using one on Sous Vide meats for a while that's basically just dried and ground shrooms. I imagine some of that might go well with this recipe.
Also, if she gets bad migraines, there is a comparatively new (less than 2 years I believe) entire class of drugs on the market like Aimovig that work pretty good at reducing the number of migraines. That one at least is a once a month injection.