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Better with Buttermilk Dip

A chilled dip made with buttermilk, mayonnaise, sour cream or yogurt, and ranch style dressing.

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Why it works: Buttermilk and ranch share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 29 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: crackers

Directions

  1. Mix ingredients, stir together, and chill.

  2. Serve with your choice of fruits or vegetables or crackers.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Buttermilk + ranchtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together29 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Buttermilk + creamtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together674 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cream + ranchtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together19 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Buttermilk
Thins the dip and adds a mild tang.
Mayonnaise
Provides richness and a creamy body.
Sour cream or yogurt
Adds creaminess and acidity for a tangy flavor.
Ranch style dressing
Seasons the dip with herbs and savory flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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