Posted by Tara on Monday, June 3rd, 2013
- 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.
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