Iceberg Lettuce Wedges with Homemade Ranch Dressing Recipe

Introduction

Iceberg Lettuce Wedges with Ranch Dressing is a refreshing and simple appetizer that highlights crisp, cool lettuce paired with a creamy, flavorful dressing. This classic combo is perfect for a light starter or a crunchy side to any meal.

Ingredients

• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup whole egg mayonnaise (if using regular mayonnaise, omit the lemon juice)
• 2 tsp fresh lemon juice
• 1 tsp garlic powder
• 1 1/2 tsp dried dill
• 2 tbsp fresh chives, finely chopped
• 1/2 tsp table salt
• Black pepper, to taste
• 1 iceberg lettuce, cut into 6 to 8 wedges
• Chives, finely chopped (optional, for garnish)

Instructions

1. Step 1: In a bowl, combine the buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, dried dill, chopped chives, salt, and black pepper. Whisk everything together until the dressing is smooth and well blended.
2. Step 2: Transfer the dressing to a jug or container and refrigerate it until you are ready to serve, allowing the flavors to meld.
3. Step 3: Just before serving, place the iceberg lettuce wedges on a serving plate. Serve the ranch dressing on the side for dipping or drizzling.
4. Step 4: Optionally, sprinkle extra chopped chives over the wedges for a fresh, colorful garnish.

Tips & Variations

• Use regular mayonnaise and skip the lemon juice if you want a milder dressing.
• Add a pinch of cayenne or smoked paprika to the dressing for a slight kick.
• Serve the wedges with crispy bacon bits or chopped tomatoes for added texture and flavor.
• For a vegan version, substitute the dairy ingredients with plant-based alternatives and use vegan mayonnaise.

Storage

Store leftover ranch dressing in an airtight container in the refrigerator for up to 3 days. Stir well before using again. The iceberg wedges are best served fresh but can be kept wrapped in the fridge for up to a day. Avoid storing cut wedges for too long as they tend to become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ranch dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and kept refrigerated. This actually helps the flavors develop more deeply.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar; let it sit for 5 minutes before using.