BUTTERMILK RANCH DIP adapted from Christina Tosi
1/4 cup onion powder
1/4 cup dried chives
3 tablespoons FRESH ground Himalayan Pink sea salt
1 teaspoon FRESH ground black pepper
2 tablespoons garlic powder
1 tablespoon sugar
2 1/2 teaspoons Colman’s mustard powder
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
2 limes, zested
2 cups sour cream
1/2 cup buttermilk
- In a small bowlmix together all the dry ingredients.
- Add lime zest.
- Whisk together the sour cream and buttermilk in a medium bowl.
- Gradually add the dry ingredients until well blended.
- Chill at least 4 hours to meld flavors together.
NOTE: DO NOT USE lowfat anything in this recipe!!