Buttermilk Herb Dressing and Dip

We eat a lot of salad in my family.  I think it's because I grew up with a salad (usually pretty simple) with almost every dinner.  We always ate the salad with our favorite bottled dressings--Ranch, Italian, Bleu Cheese all graced our table.  And although I'm okay with bottled salad dressing every once in a while, I just have a hard time buying them with all of that extra nonsense put into processed food these days.  I absolutely love Ranch dressing, but rarely eat it at home, instead settling for quick homemade vinaigrettes.  Now, don't get me wrong--I love a great honey mustard dressing made at home, but sometimes you just need a creamy Ranch-style dressing.

I came across this recipe at a friend's house.  She served a salad with this dressing on the side, and we all loved it.  I asked for the recipe, and she provided.  I adapted it a little for what I had in the house and to make it more herby, but it really is a keeper!  We ate some of it the first night it was made, and it was good, but wait a day, and the dressing will thicken up and all of the flavors will meld into a "Ranch dressing" that beats the bottle hands-down.

Buttermilk Herb Dressing and Dip

1 cup buttermilk
1/2 cup mayonnaise
2 medium cloves garlic, minced
2 Tbl red onion, soaked in cold water for about 10 minutes and finely minced (or 1 large shallot)
1/2-3/4 tsp salt
1/2 tsp pepper
1/8 tsp curry powder
1 Tbl fresh basil, minced
1 Tbl fresh thyme, minced
1 Tbl fresh dill, minced

Place all ingredients in a jar or other tall container with a lid and shake until mixed completely.  Store in the refrigerator for a few hours and up to three days.  Taste for salt before using.

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