One of my go to sources for meal planning is a stack of old Everyday Food magazines that I picked up at a yard sale. Unfortunately, this magazine is no longer in print. The magazine used to come out monthly and always had a bunch of recipes utilizing produce that was in season. They even had a week's worth of meals with a handy shopping list. This is great for when I don't have a lot of time to do meal planning. So I thought today I'd share a really simple buttermilk ranch dressing/dip recipe I adapted from one of the past March issues.
Buttermilk Ranch Dressing/Dip
3/4 - 1 cup buttermilk
1/2 cup light mayonnaise
1/2 cup low fat sour cream
1 - 1 1/2 tsp white wine vinegar
the green and tender white parts of two spring onions minced
1/2 tsp dried dill
coarse salt (I used sea salt) and pepper
Whisk the buttermilk (use 3/4 to 1 cup depending on how thick you would like your dip/dressing), mayonnaise, sour cream, vinegar, onion and dill together well to make your dressing. Season with salt and pepper.
*yields 1 3/4 - 2 cups of dressing
*dressing should keep for at least 3 days in an airtight jar/container in the fridge
We had our dip with some veggies. My boys really like to dip and this was a fun way for them to eat their veggies during one of our lunches. It would also be wonderful on a tossed salad or as alternative to mayonnaise in a sandwich. I can't wait for summer to be able to make this again to enjoy with some fresh local produce.
Have a wonderful weekend everyone!