One of the best things about spring and summer is all the fresh herbs and vegetables to be harvested.  Our family is enjoying our CSA box of fresh locally grown lettuces and greens each week from Lester Farms.  I used to buy bottled dressings but once I made a couple of varieties of home made dressings with fresh herbs – I knew it would be very hard to go back to store bought dressing.  This recipe does not take too long to make if you have a blender or food processor.  The taste is definately worth the effort though.  The buttermilk can be omitted to create a ranch chip or veggie dip.

• 1 clove garlic – minced
• 1/2 teaspoon salt
• 1/4 cup fresh Italian Parsley – rough chopped
• 1/4 cup fresh dill – rough chopped
• 2 Tablespoons fresh chopped chives
• 2 teaspoons Worchestersire Sauce
• 1/2 teaspoon black pepper
• 1 teaspoon white vinegar
• 1 cup real mayonnaise
• 3/4 cup sour cream
• 1/3 -1/2 cup buttermilk

In a blender or food processor, combine all the ingredients EXCEPT the buttermilk and pulse to blend.  Add 1/3 cup buttermilk and pulse again.  You can increase the buttermilk to achieve the desired consistency.  I used 1/2 cup buttermilk. Store in a quart jar in refrigerator at least 2 hours before serving. Keeps for up to 7 days in refrigerator.

To make chip or veggie dip, omit the buttermilk.

To make Jalepeno Ranch Dressing or dip, add a fresh Jalapeno pepper (remove seeds to reduce heat) to the blender with the other herbs.

To make Salsa Dressing, mix equal parts fresh salsa and fresh ranch dressing together. This combo is excellent over fajita or taco salads.

Share on Facebook

Tags: dressing, jalepeno ranch, ranch, ranch dip, ranch dressing, salsa ranch