Food & Cooking Recipes Appetizers Cucumber Ranch Dressing 3.1 (68) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/4 cups Ranch dressing pairs up well with sturdy lettuces, not delicate ones, which droop under its heft. Ours also makes a refreshing dip for blanched vegetables such as these mixed beans. Ingredients 1 medium cucumber, peeled, halved lengthwise, seeded, and grated on the large holes of a box grater 1 tablespoon shallot, finely chopped ¾ cup sour cream ¼ cup low-fat buttermilk ¼ cup mayonnaise 3 ½ tablespoons (about 1 lemon) fresh lemon juice 1 ¼ teaspoons coarse salt Pinch of cayenne pepper 3 tablespoons fresh flat-leaf parsley, finely chopped 3 tablespoons fresh chives, finely chopped Directions Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired. Rate it Print