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.