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Molly Balint
Molly Balint • 2 years ago

ranch dressing from scratch. {plus freezing the buttermilk and fresh vs. dried quantities.}

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Herb Garden Salad Dressing. 3/4 cup mayonnaise; 1/4 cup sour cream or greek yogurt; juice of one lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup chopped, fresh parsley; 1/4 cup chopped, fresh oregano; 2 Tablespoons chopped, fresh chives; 1 clove garlic; salt and freshly ground pepper to taste. Place all in the bowl of a food processor and blend until smooth and creamy. This dressing will keep in the refrigerator for a week. Enjoy!