Recipes and Cooking Buttermilk-Miso Ranch Mild white miso adds a rich, savory note to buttermilk ranch while three kinds of fresh herbs add loads of fresh flavor. By Hali Bey Ramdene Hali Bey Ramdene Instagram Website Hali Bey Ramdene has devoted her career to focusing on food and wellness. She graduated from University at Albany, SUNY where she obtained her Bachelor's Degree in Art History and Biology. Hali decided to continue her education and expand her knowledge in science where she graduated with a Master of Liberal Arts degree in Gastronomy from Boston University in 2012.As Hali continues to expand her career journey, with over 12 years of experience, she recently started her own company StudioHaliBey where she has focused her expertise on food and wellness, contributing to Bon Appétit, how2heros, Apartment Therapy Media, Clean Plates Omnimedia, Food52, and Better Homes & Gardens.Hali attended the University at Albany, SUNY in Albany, New York where she obtained her Bachelor's degree in Art History and Biology. After graduating from the University at Albany, SUNY she furthered her education at Boston University and got her Master of Liberal Arts Degree in Gastronomy. Learn about BHG's Editorial Process Published on June 6, 2020 Print Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 35 mins Servings: 20 Yield: 2 1/2 cups Jump to Nutrition Facts Ingredients ⅓ cup milk ¼ cup buttermilk powder ¼ cup white miso paste 1 teaspoon white vinegar ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon fine sea salt 1 teaspoon cracked black pepper 1 cup sour cream 1 cup mayonnaise ¼ cup chopped flat-leaf parsley ¼ cup chopped dill ¼ cup snipped chives Directions In a large bowl whisk until smooth 1/3 cup milk; 1/4 cup each buttermilk powder and white miso paste; 1 tsp. white vinegar; 1/2 tsp. each onion powder, garlic powder, and fine sea salt; and 1 tsp. cracked black pepper. Add 1 cup each sour cream and mayonnaise; stir to combine. Fold in 1/4 cup each chopped flat-leaf parsley, chopped dill, and snipped chives. Tips Fresh buttermilk may also be used. Use 1/3 cup buttermilk and omit milk and buttermilk powder. Print Nutrition Facts (per serving) 109 Calories 10g Fat 3g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 109 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 12mg 4% Sodium 248mg 11% Total Carbohydrate 3g 1% Total Sugars 2g Protein 1g Vitamin C 1.6mg 8% Calcium 30mg 2% Iron 0.3mg 2% Potassium 29mg 1% Folate, total 3.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.