Creamy Lavender Ranch Dressing (or Dip)

My new adventure in cooking with lavender has been successful thus far. I’ve enjoyed rave reviews for my lavender scones, lavender limonata and my lavender biscotti. This creamy- tangy ranch dressing was designed to go with a pasta salad and comes from the book, The Art of Cooking with Lavender, by Nancy Baggett. I chose to use it as a dip for crudites and later to dress a salad of spring greens. The recipe called for garlic salt, which I did not use as I thought it would overpower the lavender. This is a very flavorful dressing, and I will make it again, however, I feel the lavender was too subtle to notice. The flavors mellow and meld during storage, so this dressing is best made ahead.


  • 1-cup full-fat mayonnaise
  • 1/4 to 1/2 cup buttermilk
  • 2 tablespoons finely chopped fresh chives
  • 1/2 teaspoon finely crushed or ground dried culinary lavender
  • Generous 1/4 teaspoon dried oregano leaves
  • Generous 1/4 teaspoon dried thyme leaves
  • Black pepper, freshly ground, a few grinds


Thoroughly whisk together the mayonnaise, 1/4 cup buttermilk, chives, lavender, oregano, thyme and black pepper, until well blended and smooth. If desired, whisk in more buttermilk for a thinner pourable consistency for a salad dressing. Cover and refrigerate for at least 30-40 minutes or preferably one hour before serving. Keeps, covered and refrigerated for about a week. Stir well before using. Makes about 1 1/2 cups of dressing or dip.

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