This chimichurri ranch is the perfect dressing for any salad! It combines all of the ingredients from my chimichurri recipe, except for the olive oil. Instead, it uses mayo, sour cream, and buttermilk to blend the flavors together!
This sauce is zesty, creamy, fresh, and herb-y!
Tip: This recipe makes a sauce that is easy to drizzle. Try the recipe as is, but for a thicker consistency, simply add more sour cream!
What You’ll Need:
- 1 ½ cup of sour cream
- ½ cup of packed fresh parsley
- ¼ cup of packed fresh cilantro
- 2 tablespoons of finely diced green onion
- 2 tablespoons of finely diced red onion
- 2 tablespoons of mayo
- 2 tablespoons of buttermilk
- 2 tablespoons of fresh lime juice
- 1 teaspoon of vinegar
- ½ teaspoon of minced garlic
- ½ teaspoon of salt
- ½ teaspoon of oregano
- ¼ teaspoon of black pepper
Directions:
- Combine the parsley, cilantro, green onion, red onion, mayo, buttermilk, lime juice, vinegar, garlic, salt, oregano, and black pepper in a food processor for about 1 minute.
- In a small bowl add the sour cream.
- Pour the parsley/cilantro mixture onto the sour cream and use a spatula to gently combine the sauce.
- This recipe makes a dressing that can easily be drizzled over a salad. For a thicker consistency, add an additional ¼ cup of sour cream.
- Refrigerate for 30 minutes before serving.
- Yields 2 cups of chimichurri ranch.
- Enjoy as a dressing on salads, a dip for veggies, or as a sauce for any savory meal!
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