Chimichurri Ranch

• temps total: 2 hours

Ingrédients

½ cup mayo

¼ cup sour cream

¼ cup nonfat Greek yogurt

⅓ cup buttermilk

½ cup fresh parsley

¼ cup fresh cilantro

3 garlic cloves, minced

¼ cup red wine vinegar

¼ cup extra virgin olive oil

Juice + zest of 1 lemon

¼ red onion

Seasoning: 1 tbsp red pepper flakes, 1 tsp each dried dill & oregano, 1 tsp black pepper, salt to taste

Instructions

Blend parsley, cilantro, red wine vinegar, garlic, red onion & olive oil until smooth.

In a mason jar, add mayo, sour cream, Greek yogurt, buttermilk, lemon juice + zest, and seasonings.

Pour in the chimichurri, shake it for 3-7 days, and refrigerate for a couple hours.