This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.
In a medium bowl, whisk the buttermilk, mayonnaise, and sour cream until smooth. Stir in the onion, lemon juice, chives, parsley, garlic, thyme, and paprika. Season to taste with salt and pepper. Serve or store in the refrigerator in a covered container for up to 3 days.
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Needs depth- most every other ranch recipe I reviewed had dill, some added a dash of Worcestershire for umami and a dash of hot sauce.
As is, it was a bit flat. With additions, it was good.
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