Creamy and herbaceous with little tart pieces of dill pickles, this ranch dressing is a little extra. It works as a dip for cruditeés, potato chips or use it as a sandwich spread or salad dressing.
Dill and Chive Ranch Dressing
Dill and Chive Ranch Dressing
Paul Ward
makes 2 cups
5 minutes
dips and sauces
Creamy and herbaceous with little tart pieces of dill pickles, this ranch dressing is a little extra. It works as a dip for cruditeés, potato chips or use it as a sandwich spread or salad dressing.
Ingredients
- 1 cup sour cream
- ½ cup buttermilk
- ½ cup creme fraiche
- ½ cup finely chopped dill pickles
- 2 Tbs lemon juice
- 1 Tbs dried dill
- 1 Tbs dried chives
- 1 Tbs. minced garlic (about 3 cloves)
- 1 tsp Hudson Valley salt
- 1 tsp Butchers Cut Black Pepper
- ¼ tsp cayenne pepper
Directions
Place all the ingredients an a mixing bowl and whisk to combine. Transfer mixture to a sealed container and let mixture sit in refrigerator for at least 2 hours to allow flavors to marry before serving. For best results, let dressing sit overnight in fridge.