Creamy Chimichurri Ranch

Elevate your meals with this Creamy Chimichurri Ranch recipe that blends the zesty, herbaceous flavors of traditional chimichurri with the creamy goodness of ranch dressing. Perfect as a salad dressing, dip, or sauce, this recipe uses fresh parsley, cilantro, garlic, and buttermilk for a rich, tangy, and vibrant taste. Whether you’re looking for a healthy homemade dressing or a unique sauce for your favorite dishes, this chimichurri ranch is a must-try.

Ingredients

• 2 teaspoons fresh garlic, roughly chopped
• ½ cup fresh parsley leaves
• ¼ cup fresh cilantro leaves
• ¾ cup mayonnaise (see Notes)
• ½ cup buttermilk, well-shaken (plus more to thin if needed)
• 1-3 tablespoons fresh lemon juice (to taste)
• ½ teaspoon dried dill
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon salt (plus more to taste)

Instructions

1. Add the chopped garlic, parsley, and cilantro to a food processor. Pulse until the mixture is finely chopped and smooth.
2. Transfer the herb mixture to a mixing bowl. Add the mayonnaise, buttermilk, 1 tablespoon of lemon juice, dried dill, pepper, oregano, crushed red pepper flakes, and salt. Whisk everything together until the mixture is smooth and well-combined.
3. Taste the ranch and adjust the lemon juice and salt to your liking. If the consistency is too thick, whisk in additional buttermilk 1 teaspoon at a time until the desired thickness is achieved.
4. Once you’re satisfied with the flavor and texture, transfer the chimichurri ranch to a jar with an airtight lid. Serve immediately, or refrigerate until ready to use.

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Tips

• Use fresh herbs for the best flavor. Dried herbs won’t provide the same vibrant taste.
• If you don’t have a food processor, finely chop the herbs by hand.
• For a dairy-free option, substitute plant-based mayonnaise and buttermilk alternatives.

Variations and Substitutions

• Swap cilantro with basil for a slightly different herb profile.
• Add a dash of smoked paprika for a smoky twist.
• Use lime juice instead of lemon for a zesty flavor change.

FAQs

Can I make this ahead of time?
Yes! This chimichurri ranch can be stored in the refrigerator for up to 5 days in an airtight container.

Is this recipe spicy?
The crushed red pepper flakes add a mild heat, but you can adjust the amount or omit them entirely for a milder version.

Serving Suggestions

• Drizzle over salads for a fresh and tangy dressing.
• Use as a dip for veggies, fries, or chicken tenders.
• Spread on sandwiches or wraps for an herby, creamy boost.

Why You’ll Love This Recipe

This creamy chimichurri ranch combines the bright, herbaceous flavors of chimichurri with the creamy richness of ranch. It’s versatile, easy to make, and perfect for adding a burst of flavor to any dish!