Ranch Dressing

        From the blog For Love of the Table
1/4 c. Buttermilk or plain yogurt
1/4 c. Sour Cream
1/4 c. Mayonnaise
1 small clove of garlic, smashed to a purée with a pinch of salt
3 or 4 T. (or more) minced fresh herbs—chives and Italian flat-leaf parsley are traditional, but mint, basil and dill are all nice additions. I particularly like chives in mine, so I always try to include some chives.
1 1/2 to 2 T. lemon or lime juice
Salt & pepper

Whisk the first three ingredients together in a small bowl until smooth. Add the remaining ingredients, seasoning to taste with salt & pepper. I like my dressing to be pretty tangy, but add citrus to please your palate. Also, don't be shy with the salt—the dressing will be bland and disappointing if it is under salted. Makes a scant cup of dressing.

(Recipe adapted from Food &; Wine, July 2012 and The All New Joy of Cooking)