Ranch Salad Dressing
Ingredients
1 cup buttermilk
½ cup sour cream
¼ cup mayonnaise
1 ½ teaspoons chopped fresh thyme leaves
¼ small garlic clove, minced
Pinch of cayenne pepper
Coarse salt and ground pepper
Directions
In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in thyme, garlic, and cayenne pepper. Season to taste with salt and pepper.
Mustard and Herb Vinaigrette
Ingredients
1 teaspoon Dijon mustard
½ teaspoon minced garlic
2 tablespoons white-wine vinegar
¼ cup extra-virgin olive oil
¼ cup chopped mixed herbs, such as tarragon, chives, and cilantro)
Salt and pepper
Directions
Combine mustard, garlic, and vinegar. Slowly whisk in olive oil. Mix in herbs. Season with salt and pepper.
Green Goddess Dressing and Dip
Ingredients
½ cup sour cream
⅓ cup mayonnaise
1 anchovy fillet, rinsed and patted dry
¾ cup lightly packed fresh flat-leaf parsley leaves
¼ cup lightly packed fresh basil leaves
2 scallions, white and pale-green parts separated from dark-green tops
Coarse salt and freshly ground pepper
2 tablespoons lightly packed chopped fresh tarragon leaves
Crudites or crostini, for serving
Directions
Combine sour cream, mayonnaise, anchovy, parsley, basil, white and pale-green parts of scallions, 1/2 teaspoon salt, and a pinch of pepper in a food processor and puree until smooth. Transfer to a bowl.
Finely chop scallion tops and stir into dressing along with tarragon. Season with salt and pepper and serve with crudites or crostini.
