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Black Pepper Ranch Dressing

Source of Recipe

"The Southerner's Cookbook: Recipes, Wisdom, and Stories"


Recipe Introduction

"Meet your new favorite ranch. This is the version that Chef Jesse Houston, of Saltine restaurant in Jackson, Mississippi, uses to tame his rendition of Nashville-hot fried birds — usually Cornish hens or quail. The refreshingly herbal concoction also makes a perfect dip for vegetables or chicken wings."

List of Ingredients

â—¦ ½ cup buttermilk
â—¦ ½ cup sour cream
â—¦ ½ cup mayonnaise
â—¦ ½ tablespoon minced fresh parsley
â—¦ 1 ¼ teaspoons minced fresh chives
â—¦ 1 teaspoon minced fresh dill
â—¦ 2 teaspoons freshly squeezed lemon juice
â—¦ ½ teaspoon onion powder
â—¦ ¼ teaspoon granulated garlic
â—¦ ½ teaspoon kosher salt
â—¦ ¾ teaspoon freshly ground black pepper


Recipe

Whisk all the ingredients together in a mixing bowl until smooth, then serve. Store any remaining sauce in an airtight container, refrigerated, for up to 3 days. Stir before serving.

Makes 2 cups