My grandkids are rather picky eaters, but they all love to munch
fresh vegetables with ranch dressing. (They also love Caesar salad, but if they knew it has anchovy paste and Dijon, they'd never eat it again.) To go along with our hot dogs and
bratwurst this Sunday, I’ll serve homemade buttermilk ranch with cherry
tomatoes, carrots, celery, bell peppers, snap peas, and black olives.
Buttermilk Ranch Dressing
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried dill
1/4 cup finely chopped fresh chives
2 teaspoons fresh lemon juice
Few dashes Tabasco sauce
Whisk together all ingredients, then cover and chill at
least an hour. Dressing thickens as it cools. Serve as a salad dressing or a
dip for fresh vegetables. Will keep in the refrigerator two or three days.
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