Cover and refrigerate for 30 minutes before serving.
Now if you’re like my husband and I, you might dig the idea of the fresh herb laden ranch dressing. I won’t leave you hanging, it’s too delicious not to share, even if you just make it for comparison’s sake.
It’s so good, in fact, that it’s earned its name: fabulous homemade ranch dressing.
Fabulous homemade ranch dressing
1 1/4 c. cultured buttermilk (homemade, or store bought)
1 c. sour cream
3/4 c. mayonnaise
1/3 c., packed, finely chopped dill
1/4 c. finely chopped parsley (flat-leaf or curly)
1/4 c. finely chopped chives or green parts only of scallions
3/4 t. finely chopped fresh oregano
1 large clove garlic, peeled and finely minced or pressed (or 1/2 t. granulated garlic)
1 t. salt (or more to taste)
freshly ground black pepper to taste
In a mixing bowl, whisk together all ingredients until smooth.
Pour into a canning jar or pitcher, cover tightly and refrigerate for up to 10 days.