This Latin riff on ranch dressing swaps in lime juice for the traditional lemon juice and mixes in cumin, cayenne, and cilantro. It’s a particularly good with sweet jicama matchsticks. But quartered radishes, young carrots, Persian cucumbers, endive, and shrimp are all great dipping companions, too.
This will keep in the refrigerator for about one week.
- In a large bowl, whisk mayonnaise and sour cream together. Then whisk in the buttermilk and remaining ingredients.
Mari Uyehara is a food and travel writer based in Brooklyn. She was previously a senior editor at Saveur, the food & drink editor at Time Out New York, and the food editor of Martha Stewart Living Radio.