I’ve been meaning to post my Ranch Dressing recipe for ages, and today I’m finally getting around to it.

I’ve been working on finding the perfect Ranch recipe for about a year.
 I don’t like tangy dressing.
It can’t be hot or spicy.
I really love buttermilk, but not mayo.
It has to be salty and not sweet.
 It can’t overpower the salad.

Ok, then. You can see why it’s taken me a year to figure this out.  I thought I had the perfect recipe (pictured above) and then my friend Leslie showed up at my doorstep with something new to try.  She makes a powdered mix and then adds the wet ingredients later.  It’s pretty yummy and has me rethinking my recipe!

Here’s the recipe I have come up with so far.  I’m sure it will change, but for now, I think it’s a keeper.

• 2 scallions, white and green parts, chopped
• 1/4 cup chopped fresh basil leaves, lightly packed
• (Sometimes I use less basil and add a little dill.)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon good olive oil
• 2 garlic cloves, chopped
• 2 1/2 teaspoons kosher salt
• 1 cup light sour cream
• 1/2 – 1 cup buttermilk (depending on preference)