You make your own! This is so easy – you may change your mind about ‘the packet’.
Southerners eat EVERYTHING with Ranch Dressing. When it comes to buttermilk dressing, Southerners don’t just stop at pizza. We, of course, put it on our salads. But we also use it as a dip for our chicken wings, onion rings, fried okra, cheese fries, fried mushrooms, and sweat potato fries – among many other things. Did I say fried a lot?
OK, we even dip our Crudités in buttermilk dressing. For you ‘guys’ who don’t know what Crudités are: celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears, to name a few.
With a fork, make a paste with garlic and salt. Mix all other ingredients, adding optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with buttermilk if needed.
1 to 2 cloves garlic (remember, less is better when storing something made with garlic – garlic gets stronger over time)
1/8 to 1/4 teaspoon kosher salt (use the smaller amount if your are using table salt)
1 cup Hellman’s mayonnaise
1/2 cup sour cream
1/4 to 1/2 cup buttermilk, to desired thickness
1/4 cup chopped Italian parsley
1 to 2 tablespoons chopped fresh chives
1 to 2 teaspoons chopped fresh dill (or more)
Buttermilk dressing, extra spicy
1/2 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of buttermilk
1/4 cup of chopped cilantro
1/4 cup of freshly squeezed lime juice
1 clove of garlic, crushed
1 Serrano pepper, finely diced
1 teaspoon of chopped fresh chives
1/8 teaspoon of cayenne pepper
Salt and black pepper to taste
white vinegar – 1 teaspoon
Worcestershire sauce – 1/2 teaspoon
cayenne pepper – 1/4 – 1/2 teaspoon
paprika – 1/8 teaspoon
fresh oregano – 1/2 teaspoon
black pepper – 1/8 teaspoon
Tabasco – 1/4 teaspoon