Ranch Dressing

3/4 cup mayonnaise (I use light mayo)

3/4 cup sour cream

1 Tbsp olive oil

1 Tbsp lemon juice

1/4 to 1 cup buttermilk (I used low-fat buttermilk.)

1 small bunch of chives or 2 scallions, roughly chopped

Small handful of parsley

1 clove garlic

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping and more for dressing. Store in an air-tight jar in the refrigerator. Leftovers will keep 2-3 weeks.