Buttermilk-ranch (4oz) Recipe

Combine creamy base

In a medium bowl, whisk together 0.5 cups mayonnaise, 0.25 cups sour cream and 1 tablespoon softened cream cheese until smooth and homogenous.

Gradually whisk in 0.25 cups buttermilk until the mixture reaches a thick but pourable dipping consistency (adjust with up to 1 teaspoon cold water if too thick).

Add 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped chives, 1 teaspoon finely chopped fresh dill and 1 minced garlic clove to the bowl. Stir to incorporate evenly into the creamy base.

Season the sauce with 1/2 teaspoon dried onion powder, 1/4 teaspoon dried dill weed, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add 1/2 teaspoon lemon juice and 1/2 teaspoon white wine vinegar to brighten flavors.

Taste and adjust: add the optional 1/4 teaspoon hot sauce if you want a touch of heat, or another 1/4 teaspoon salt or 1/2 teaspoon lemon juice if it needs more seasoning or acidity.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. For best flavor, refrigerate 2 hours. Stir again before serving; if the sauce has thickened too much, thin with up to 1 teaspoon cold water or a splash more buttermilk to reach a 4 oz portion consistency.

Spoon into a 4 oz ramekin or container and serve chilled alongside pizza bones or crusts. Keeps refrigerated in an airtight container for up to 5 days.