Herby Green Goddess Ranch Hybrid

• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup packed fresh parsley leaves
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh tarragon leaves
• 1 tablespoon fresh cilantro leaves
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 In a blender or food processor, combine mayonnaise and buttermilk.
2. 2 Add parsley, chives, dill, tarragon, and cilantro.
3. 3 Add minced garlic, lemon juice, and white wine vinegar.
4. 4 Season with salt and pepper.
5. 5 Blend until smooth and creamy.
6. 6 Taste and adjust seasoning if needed.
7. 7 Transfer to a serving bowl and chill for at least 30 minutes before serving.

Equipment

• Blender or food processor
• Measuring cups and spoons
• Bowl

Variations

• Add a handful of spinach for extra green.
• For a vegan version, use vegan mayonnaise and plant-based buttermilk.

Substitutions

• If tarragon is unavailable, use an extra tablespoon of dill.
• Substitute buttermilk with a mix of milk and lemon juice.

Pairings

• Serve with fresh crudités, potato chips, or as a burger topping.

Nutrition

Tips

• For a thinner consistency, add more buttermilk a tablespoon at a time.
• This dip is best made a few hours ahead to let the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir well before serving.

Freezing: Not recommended for freezing due to the mayonnaise.

Serving Suggestions

• Perfect with veggie sticks, crackers, or drizzled over grilled chicken.
• Great as a spread for sandwiches or wraps.

FAQ