Originally posted on October 20, 2017
Today wraps up all the posts on salad dressings and spice mixes, and next week we’ll get back to actual dishes and entrees. But, I saved the very best for last – Ranch dressing, a go-to for many people, including mine. I mean, when a dressing not only works as a dressing but can be used to dip wings, pizza crust, and even sandwiches, you know it’s got to be good. And when you make it at home from scratch, it’s even better.
This Ranch dressing is very similar to the garlic dip I posted last week, and there’s a reason for that since I was trying to make Ranch dressing and it just happened to turn into something a little more garlicky than Ranch calls for. But after tinkering with it some and making some key changes, namely adding sour cream, using buttermilk, and getting rid of the garlic entirely, it did transform into Ranch dressing. And trust me my friends, it’s good!
Ingredients:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup flat-leaf parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon chives, finely chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon white vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Dash of hot sauce
- 1/4 to 1/2 cup buttermilk
Directions:
1.) Combine everything but the buttermilk in a medium-sized bowl so that everything is very well combined.
2.) Slowly add in the buttermilk, using only as much as you need for desired consistency.
3.) Store in an airtight container in the fridge or, serve and enjoy!