Ingredients 1 1/2 cups (375ml) sour cream 1 cup (250ml) butter milk 1/4 cup (60ml) white wine vinegar Juice of 1/2 lemon 3 Tbsp (45ml) Worchestershire sauce 1 Tbsp (15g) chives 2 cloves garlic, crushed 1 scallion (green onion), chopped 1 Tbsp (15ml) Dijon mustard 1/2 tsp (3.5g) celery seed 1/2 cup (125ml) VitaFiber® IMO syrup Method Blend all ingredients together. Adjust to taste. If the ranch dressing is to be used for a dip, reduce butter milk to 1/2 cup (125 ml).