Creamy Ranch Dressing

I stumbled on a version of this recipe while looking through a Pioneer Woman cookbook. I changed it up a little bit to fit our taste and based on what I had on hand. I have been trying to find a ranch recipe for years that we like. This is my favorite so far. I hope you enjoy!

Update!! Dairy free? No problem! Instead of buttermilk and sour cream, use unsweetened coconut cream (from a can). Native Forest has one that is just organic coconut and water and can be found at Whole Foods.

Ingredients

** For a delicious dairy free version, use 1/2 cup coconut cream in place of the milk, lemon juice, and sour cream!**

• 1/4 cup whole milk
• 1 teaspoon lemon juice or distilled white vinegar
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon minced garlic or 1 clove, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried dill plus more to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freeze-dried chives
• 1 teaspoon course sea salt (add this 1/2 teaspoon at a time to taste)
• 1/2 teaspoon pepper
• Optional: 1/8-1/4 teaspoon chili powder (plus more to taste), or our current favorite is 1/2 teaspoon Yellow Bird Organic Siracha (plus more to taste).

Directions

Add 1/4 cup whole milk to a large measuring glass. Add 1 teaspoon distilled white vinegar and let sit for 5 minutes.

Add mayonnaise and sour cream and mix well.

Add garlic, paprika, dill, oregano, salt, pepper and buffalo sauce.

Mix well and add seasoning to taste if needed. Last time, I added an additional 1/4 teaspoon siracha and about 1/4 teaspoon more salt.