Appearance - A natural beige off-white, starts with the sort of color and sheen that hidden valley gets after some time sitting on the plate, but without the film / skin. Can see the herbs prominently, obvious dill and oregano.
Aroma - Very high-note heavy, bright lemon with fresh dill towards the end.
Taste - Tangy bright lemon cream takes the stage, with herbaceousness only coming into play toward the mid and end palate, creating a flavor profile that rises quickly and lingers on the palate.
Texture - Creamy on the thinner side, not runny or at all watery, but spreads easily on the plate as it’s poured rather than wanting to hold its shape. Coats the pizza well and does not want to “over-dip.” Occasionally a larger piece of herb is noticeable for a moment within the dressing.
Overall - First impression was that this felt a lot more like a Cesar dressing than a Ranch for all its brightness and tang, but then it settled away from the lemon-y, salty, almost savory anchovy flavor and relaxed back into a more familiar buttermilk territory. This does carry a very “home style” flavor and natural off-white color, but the way it holds its shape on the plate and it’s distinctive sheen give away the clear use of xantham gum and first-ingredient oil content. After consulting the ingredients list the apple cider vinegar is the most likely culprit for that very initial brightness and “caesar” character, and the rest of the ingredients are relatively standard