Everyone has a guilty pleasure. Something they really enjoy, even though it is swimming in unhealthiness. It is eaten in all its sinful pleasure, never paying mind to the ingredients list. Yes, I do have one of those. I have gone so far as to rarely look at the ingredient list on the bottle of full fat buttermilk ranch dressing (you know the one I’m talking about).
You could call it a comfort food, of sorts. My love for it has waned over the past couple of years, but if you tried to take that away from me when I was pregnant, you would not be around to read this post. I don’t eat it too often these days because I know there is nothing in it that will benefit me.
I still keep a bottle in the refrigerator because, well, a girl gets a craving now and then. However, times are a changing. For months (maybe even longer than that), I have wanted to make my own. I decided that I couldn’t live with myself anymore and I was tired of exposing my kids to my unhealthy habit.
I had a couple of failed attempts at this, one was too watery, one was too garlicky. They just weren’t good. I needed something that I could make and be able to keep in the refrigerator for a few days.
One of the first improvements I made was to cut out the fresh garlic. Geez louise, that garlic. When it sits in the dressing in the fridge, the garlic flavor intensifies and leaves you running for your mouthwash. I love the flavor of garlic, but come on, that was too much, even for me. So, the fresh garlic had to go. Next, apparently, I was adding too much liquid. I thought it needed lemon juice and olive oil, but turns out, when I simplified it even further, it tasted better. I think I have it.
This is a good representation of what is in there: Buttermilk, greek yogurt, chives, salt, garlic powder, olive oil, onion powder, and black pepper. Divine.
Just shake the dickens out of that mason jar and you have yourself fresh buttermilk ranch dressing, minus the stuff you can’t pronounce from the bottled stuff.
- 1/2 cup buttermilk
- 1/2 cup plain 2% greek yogurt
- 2 Tablespoons finely chopped fresh chives
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- Add all ingredients to a small jar or sealed container
- With the lid on tightly, shake like crazy
- Will keep in the refrigerator for up to 5 days