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- 1 1/2 cups (375ml) sour cream
- 1 cup (250ml) butter milk
- 1/4 cup (60ml) white wine vinegar
- Juice of 1/2 lemon
- 3 Tbsp (45ml) Worchestershire sauce
- 1 Tbsp (15g) chives
- 2 cloves garlic, crushed
- 1 scallion (green onion), chopped
- 1 Tbsp (15ml) Dijon mustard
- 1/2 tsp (3.5g) celery seed
- 1/2 cup (125ml) VitaFiber® IMO syrup
- Blend all ingredients together. Adjust to taste.
- If the ranch dressing is to be used for a dip, reduce butter milk to 1/2 cup (125 ml).
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