Recipe developed and contributed by Maureen Gualtieri
My herb garden is ecstatic right now, soaking in the sun and showers, and growing I swear at least an inch a day. In particular, my sage, cilantro, and curly parsley are so enthusiastic I can barely keep them from going to seed! I picked this month’s recipe to take advantage of piles of happy herbs, crafting a classic buttermilk Ranch that will fulfill all your dipping and dressing desires. DFC’s Garlic Scape Relish joins in the fun, echoing the flavours of the fresh herbs and bringing extra crunch to the whole creamy vibe. Dip away with freshly picked sugar snap peas, carrots, or any veggie calling your name, or slather it on a grilled chicken sandwich and dig in. Either way, your taste buds are in for a treat.
Garlic Scape Ranch
(Yield: 2 – 2 1/2 cups)
3/4 c. mayonnaise
3/4 c. sour cream
1/2 c. finely chopped chives, garlic chives, and parsley (or pick your own favourite herb combo!)
1/2 c. finely chopped dill
1 tsp garlic powder
1 tsp onion powder
1 tbsp DFC’s Garlic Scape Relish
1/4 to 1/2 c. buttermilk
salt and pepper to taste
Measure out your mayonnaise and sour cream into a large bowl. Add in all your finely chopped herbs, garlic powder, onion powder, and DFC’s Garlic Scape Relish. Mix well. Measure out your buttermilk and pour bit by bit into the mixture, stirring after each addition, until your desired consistency is reached. Taste and season with salt and pepper.
This Ranch can be enjoyed right away but mellows beautifully in the fridge overnight. (It’ll keep there for about a week too.) Enjoy dipping sliced veggies, chips or pretzels, or even charcuterie into it, or using it as a salad dressing or sandwich spread.
