Ranch Dressing
source: Confections of a Foodie Bride and The Gourmet Cookbook, 2004


3/4 cup mayonnaise
3/4 cup sour cream
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 1 cup buttermilk 
1 small bunch of chives or 2 scallions, roughly chopped (again, I use the dried stuff in the bottle)
Small handful of parsley
1 clove garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper


Place all ingredients with 1/4 cup of buttermilk in a blenderand blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping or pizza “sauce”, more for dressing. Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.