Wednesday, March 4, 2015

Ranch Dressing

Want ranch dressing without all the preservatives that come in the mix packets or pre-processed containers? It's really not that tough and homemade tastes SO much better than the prepackaged mixes.

2 c mayonnaise (you can make your own homemade mayo or organic, if you prefer. I used Kraft.)
2 c buttermilk (again, organic is best, but not necessary)
2 tsp garlic powder (NOT garlic salt)
2 tsp onion powder
¼ tsp celery salt
¼ tsp paprika
¼ tsp salt (sea salt is best, regular salt is fine, though)
¼ tsp white or black ground pepper
½ tsp dried oregano
1 tsp dill weed
2 tsp dried parsley

Put the mayonnaise in a bowl and gradually add buttermilk, blending with a wire whisk. Stir slowly so you don't get chunks of mayonnaise. Once the mayo and milk has been mixed, add the spices, stirring well until everything has been combined. Chill for at least 30 minutes before serving. Perfect with salads or as a dipping sauce for chicken or appetizers.

If you would rather have ranch dip for vegetables, crackers, chips, or a baked potato topping, use sour cream instead of buttermilk, combining with the mayonnaise for a thicker consistency.

Optional additions, depending on your tastes:
  • ½ c crumbled bleu cheese
  • ½ c beer (reduce buttermilk to 1½ c)
  • ¼ tsp cayenne pepper
  • 2 tsp Frank's hot sauce
  • ½ tsp chili powder

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