Buttermilk Ranch with Fresh Dill, Parsley and Chives

What you need

• 120 g (1/2 cup) mayonnaise
• 120 g (1/2 cup) sour cream
• 120 ml (1/2 cup) buttermilk, plus extra to thin
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely snipped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Put the mayonnaise, sour cream and buttermilk in a bowl and whisk until smooth with no lumps.

2. 2

   Add the parsley, dill and chives.

3. 3

   Sprinkle in the salt, pepper, onion powder and garlic powder, then add the lemon juice.

4. 4

   Stir until evenly mixed. Taste and add more salt or lemon juice if it tastes flat.

5. 5

   Cover and chill for at least 30 min so the dried seasonings soften and the herbs flavour the base. Overnight is better.

6. 6

   Stir before serving and loosen with a splash of buttermilk if it has thickened too much. Keep refrigerated and use within 5 days.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.