Buttermilk Scallion Ranch Dipping Sauce Recipes

BUTTERMILK-SCALLION RANCH DIPPING SAUCE

Buttermilk-Scallion Ranch Dipping Sauce image

Make a quick batch of this easy, classic dip and serve it alongside these smoky grilled chicken skewers. Use any leftovers as a dip for chips and crudités, or thin out with a little water or buttermilk and use it to dress salads.

Provided by Greg Lofts

Categories Food & Cooking Snacks Dips Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

1/3 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
5 scallions, light- and dark- green tops only, finely chopped (1/3 cup)
1/4 cup finely chopped fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

Stir together all ingredients to combine. Serve immediately, or refrigerate in an airtight container up to 3 days.

GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES

Grilled Buttermilk Chicken Tenders with Dipping Sauces image

Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping sauces-a creamy ranch and a spicy romesco-that pair nicely with crudités, too.

Provided by Greg Lofts

Categories Food & Cooking Appetizers Finger Food Recipes

Time 12h40m

Number Of Ingredients 8

Ingredients

1 1/4 pounds chicken tenders (10 to 12), or cutlets sliced lengthwise into 1-inch strips
Kosher salt and freshly ground pepper
1 1/2 cups buttermilk
4 scallions, white parts only, halved lengthwise and smashed (light- and dark- green tops reserved for Buttermilk-Scallion Ranch Dipping Sauce)
6 slices bacon (about 8 ounces), preferably center-cut, halved lengthwise (optional)
Vegetable oil, for brushing
Cocktail tomatoes and mini cucumber spears, for serving
Buttermilk-Scallion Ranch and Spicy Romesco Dipping Sauces, for serving

Steps:

In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.

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