Buttermilk-Herb Dressing

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Buttermilk-Herb Dressing

Recently after I made Scallop-Herb Salad, I started craving ranch dressing.


But I didn’t really want ranch dressing, at least not the bottled kind…I wanted something made with fresh herbs and real buttermilk. Something I can pair with veggies straight from the garden and grilled chicken or fish on a summer evening and call it dinner, or serve with crudités and have an easy appetizer.

This dressing is simple, delicious, and perfect.

Buttermilk-Herb Dressing 2

Buttermilk-Herb Dressing

Prep Time: 5 minutes

Yield: About 1 1/3 cups

Buttermilk-Herb Dressing


  • 3/4 cup (180 ml) buttermilk
  • 1/2 cup (115 g) Greek yogurt
  • 1 small clove garlic, grated on a microplane
  • 6 small scallions (white and green parts), thinly sliced
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh dill (or 1 teaspoon dried dill)
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon black pepper


  1. Whisk together all ingredients in a large bowl.
  2. Store covered in the fridge.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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