Loading...

In a large glass jar, combine the mayonnaise, sour cream, and the initial 1/4 cup of buttermilk.

Finely grate the zest of one whole lemon directly into the jar. Then, using a citrus press, squeeze the juice from half a lemon into the jar.

Add the dried oregano, red pepper flakes, paprika, garlic powder, salt, and black pepper to the jar.

Add the finely chopped fresh parsley, dill, and chives to the jar.

Securely seal the jar with a lid and vigorously shake until all ingredients are thoroughly combined and the mixture is uniform. Check the consistency; if it's too thick, add additional buttermilk, 1 tablespoon at a time, shaking well after each addition, until the desired pourable yet creamy consistency is achieved.

Refrigerate the prepared Cowboy Ranch dressing for at least 2 hours to allow the flavors to meld and the dressing to set up slightly. Serve chilled.


In a large glass jar, combine the mayonnaise, sour cream, and the initial 1/4 cup of buttermilk.

Finely grate the zest of one whole lemon directly into the jar. Then, using a citrus press, squeeze the juice from half a lemon into the jar.

Add the dried oregano, red pepper flakes, paprika, garlic powder, salt, and black pepper to the jar.

Add the finely chopped fresh parsley, dill, and chives to the jar.

Securely seal the jar with a lid and vigorously shake until all ingredients are thoroughly combined and the mixture is uniform. Check the consistency; if it's too thick, add additional buttermilk, 1 tablespoon at a time, shaking well after each addition, until the desired pourable yet creamy consistency is achieved.

Refrigerate the prepared Cowboy Ranch dressing for at least 2 hours to allow the flavors to meld and the dressing to set up slightly. Serve chilled.
