Martha Stewart Buttermilk-Scallion Ranch Dipping Sauce

Martha Stewart buttermilk-scallion ranch dipping sauce takes 10 minutes and just buttermilk, sour cream, mayonnaise and fresh basil to make a creamy, herby dip. It's an easy side dish for game day, cookouts or summer potlucks, and it's a simple recipe with no cooking at all.

Chop the scallions and basil as finely as you can, because every spoonful of dip then gets the same fresh, herby flavor. Big pieces sink to the bottom of the bowl and leave the sauce tasting flat on top.

Martha stirs fresh basil into the scallions instead of the usual dried herb powder, so the ranch tastes bright and green. She also uses both sour cream and mayonnaise with the buttermilk, which keeps it thick enough to cling to a chip or a skewer.

Martha Stewart Buttermilk-Scallion Ranch Dipping Sauce

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

70

kcal

Buttermilk, sour cream and mayonnaise stir together into a thick, tangy base dotted with scallion and basil. It all comes together in one bowl with a spoon, so there is nothing to cook.

Ingredients

• 1/3 cup buttermilk
  

• 1/4 cup sour cream
  

• 1/4 cup mayonnaise
  

• 5 scallions, light- and dark- green tops only, finely chopped (⅓ cup)
  

• 1/4 cup finely chopped fresh basil leaves
  

• 1/2 teaspoon kosher salt
  

• 1/4 teaspoon freshly ground pepper
  

Directions

• Measure the creamy base: Spoon 1/3 cup buttermilk, 1/4 cup sour cream and 1/4 cup mayonnaise into a medium bowl. Whisk them until the mixture looks smooth with no streaks of sour cream left.
• Add the herbs: Add 5 finely chopped scallions (about 1/3 cup, light and dark green tops only) and 1/4 cup finely chopped fresh basil leaves. Then stir them in so the green flecks spread evenly through the sauce.
• Season the sauce: Sprinkle in 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper. Stir once more, then taste and add a pinch more salt if the flavor seems quiet.
• Serve or chill: Serve the dip right away alongside grilled chicken skewers or a plate of crudités. Otherwise, move it to an airtight container and refrigerate for up to 3 days.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than buttermilk?

Plain yogurt thinned with a splash of milk works in a pinch, though the dip will taste a little less tangy. You can also stir 1 teaspoon of lemon juice into 1/3 cup of milk and let it sit for 5 minutes to mimic buttermilk.

How long does this ranch dipping sauce keep?

It keeps in an airtight container in the fridge for up to 3 days, according to the recipe. Stir it before serving, since the buttermilk can settle a bit as it sits.

Can I make it ahead for a party?

Yes, you can mix it a day or two before and keep it chilled until guests arrive. The scallions and basil soften and flavor the sauce more as it sits, so it often tastes better the next day.

How do I turn the dip into a salad dressing?

Thin it with a little water or buttermilk, a teaspoon at a time, until it pours off a spoon. Martha suggests using it this way to dress salads, so it is a good way to use up leftovers.

What is the most common mistake with this dip?

Leaving the herbs in big pieces is the usual problem, since they feel stringy and sink in the bowl. Chop the scallions and basil fine and you get an even, creamy sauce every time.