I know we discussed my summertime obsession with salad yesterday, but I just didn’t feel like we did the matter justice. Okay, I kid, justice was served. Still, it seemed unfair to share the Good Seasons knockoff and not also discuss my other most favorite dressing in the whole world, ranch. What I usually don’t like about grocery store versions is that it just tastes like seasoned mayonnaise, which is fine for a potato salad, but not what I want on my garden salad.
For a few years now, when I want ranch dressing, this is how I make it. It’s easy, I usually always have the ingredients on hand, and it all goes right into the food processor so there’s not a lot of cleanup. I love this on a fresh garden salad, or to dip veggies in as a snack. It’s creamy and tangy, and garlicky. I store mine in a resealable container, keep it refrigerated, and hide it from anyone else in the house who might want some. Okay, maybe not the last part, but it is that good.
- 2 cloves garlic
- salt, to taste
- 1/4 C. Italian flat-leaf Parsley
- 2 Tbsp. fresh chives
- 1 C. mayonnaise
- 1/2 C. sour cream
- Buttermilk (as needed to thin the dressing to desired consistency, optional)
- 1 tsp. white vinegar
- 1 Tbsp. fresh dill (optional, use more or less to taste)
Put all ingredients in the bowl of a food processor fitted with steel blade.
Process until all ingredients are combined and the dressing is smooth.
Put dressing in a resealable container and keep refrigerated.
Makes about 1 1/2 cups.
Source: The Pioneer Woman