Homemade Ranch Dressing

Crush garlic with the side of a knife. Sprinkle 1/4 teaspoon salt on the clove and crush into a paste with a fork. Finely chop parsley and chives. Combine all ingredients in a medium bowl and mix well. Adjust salt and pepper to taste, but be aware that the flavors will intensify after a couple hours and don’t add too much.

Refrigerate for at least 2 hours before serving. This will be a fairly thick ranch dressing. If a thinner dressing is needed, increase buttermilk to 1/2 cup.

Serve with everything. Makes about 1 1/2 cups. Keeps well for a week or two.

Adapted from Joy the Baker.