lemon herb parmesan ranch dressing

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Here’s a delicious ranch dressing I created especially for a new fish taco recipe. I wanted something herby, lemony, and ranchy to mix with my slaw. Ohmygosh. This is fantastic. Serve it on salads, as a veggie dip, or in place of tartar sauce! Delish!

1/2 cup real mayonnaise

1/3 cup parmesan cheese (powdered or grated)

juice and zest of one small lemon

1/2 teaspoon freshly ground pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 Tablespoon fresh thyme leaves

1 Tablespoon freshly snipped chives

 1 Tablespoon fresh dill, chopped

buttermilk for thinning, if needed

Mix all in a large bowl and whisk until smooth. Add a little buttermilk if you like a thinner dressing. Transfer to a canning jar with a tight fitting lid and refrigerate until ready to serve. This dressing will keep, refrigerated, for one week.



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