Food and Recipes Dish Dips Buttermilk-Parmesan Ranch Dressing Be the first to rate & review! This thick and creamy salad dressing doubles as a dip for chicken wings and crudités. If you've only had ranch dressing from a bottle, this recipe might change your life. Our easy homemade version takes no time at all to prepare in a food processor and has so much flavor thanks to the tangy buttermilk and fresh lemon juice, and vibrant fresh chives, scallions, and parsley. We added Parmesan to this version for an extra salty and savory touch. You can prepare Buttermilk-Parmesan Ranch up to two days in advance; store in an airtight container in the refrigerator. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on March 27, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox Total Time: 5 mins Yield: 1 to 4 ⁄ cups Ingredients 1/2 cup mayonnaise 2 ounces Parmesan cheese, grated (about 1⁄2 cup) 1/4 cup chopped scallions, green parts only 1/4 cup whole buttermilk 2 teaspoons fresh lemon juice (from 1 lemon) 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley Directions Combine mayonnaise, Parmesan cheese, chopped scallions, buttermilk, fresh lemon juice, salt, and pepper in a food processor; process until smooth. Transfer to a serving bowl; stir in finely chopped fresh chives and finely chopped fresh flat-leaf parsley. Serve immediately, or store in an airtight container in refrigerator up to 2 days. Rate it Print