I’ve been dying to make homemade ranch dressing ever since I started eating healthier and began avoiding processed and sugar loaded foods. I’m not sure why I waited so long, but here it is, and we loved it!
I took this HUGE veggie tray to a family gathering at my mom’s house, so I wanted to make it a little different than the usual cucumbers, broccoli, carrots…etc.
I did keep a few old faves, but I added in some green onion, radish, whole mushrooms, and mini bell peppers. To make it a little more interesting, I stuffed fresh cilantro and basil around the bowl of ranch dip. It was super yummy and very colorful.
You could just wander around the produce section and use anything that sounds good to you and is worthy of being smothered in ranch dressing (which may be everything if you’re like my husband).
Then you can use your leftovers in a salad for lunch the next day.
P.S. This dressing is even better if you make your own mayonnaise. It’s easy… trust me!
- 1-2 cloves garlic
- salt to taste
- ¼ cup Italian flat-leaf parsley
- 2 tablespoons fresh chives
- fresh dill to taste, optional
- 1 cup canola oil mayonnaise
- ½ cup sour cream
- buttermilk, as needed to desired consistency
- white vinegar to taste, optional
- Worcestershire sauce to taste, optional
- paprika to taste, optional
- cracked black pepper to taste
- Mince the garlic with a knife and then sprinkle about ⅛ to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and fresh dill (if using) and add to the garlic.
- In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.
Recipe Source: The Pioneer Woman
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