Ranch {big & small amounts}
Salad dressings from the store are junk. They taste gross and are made with gross ingredients (I’m looking at you, corn syrup and cheap inflammatory oils).
A baby step towards better health is to learn to make salad dressing! Each week at church we make ranch. It’s a crowd pleaser.
Ranch Dip or Dressing
2 cups sour cream (16oz container) or mayo, preferably from avocado oil
1 t. dried parsley, or 1-2 T fresh, if you have
2 t. dried dill weed (flavor intensifies the longer the dressing is refrigerated)
1 t. garlic powder
1 t. onion powder
1 t. salt, add more to taste
1/2 t. black or white pepper
dash red pepper, optional
optional for Mexican night: add jalapenos and cilantro, chopped.
Combine above and refrigerate for an hour. This makes a fairly thick consistency, so if you are wanting it to be thinner, add milk or water. It also thickens the longer it's been in the fridge. The above recipe will need considerably more liquid (water, milk, buttermilk, etc.) for pourable salad dressing.
For a crowd (makes about 1.5 gallons)
12 c sour cream
6 c buttermilk or kefir
2T each garlic, onion, parsley, salt
¼ c or 4T dill weed
3t black pepper
1t red pepper, optional
Optional for Mexican night: Add jalapenos and cilantro, chopped.
Mix. taste, adjust and serve. Thin with more milk/kefir/water to a pourable consistency.
Best if made one day ahead.
Life is hard; food doesn’t have to be.
Julie