Ranch Dressing

Last week I talked about making homemade dressings.  This week I would like to share my ranch dressing recipe with you.  I taste just like the one made from the little blue and white packet.

As you can see in the picture below I did decide to purchase a Good Seasons bottle for making salad dressings.  It is awesome because when I make vinaigrette I can just use the measurements on the side to measure my vinegar and oil and then add my own seasonings.  When I make ranch I have to mix it in a separate bowl then pour it in the bottle.  When you buy the bottle it comes with a dry dressing mix.  If you are a purist and don't want to use it give it away; if not use it then start making your own dressings in the bottle.

Take it one prep at a time,
Chef Jackie,

Ranch Dressing

1 tsp dried parsley ½ tsp fresh ground pepper 1 tsp Celtic sea salt ½ tsp garlic powder ¼ tsp onion powder ¼ tsp dried thyme 1 cup mayonnaise or Greek yogurt 1 ½ cups buttermilk or milk

1. Whisk together all ingredients. 2. Chill 1 hour before serving. 3. Dressing keeps one week. 4. Shake well before serving.

Yield: 2 ¾ cups

Prep Ahead: Measure dry ingredients. This may be done several times and stored in snack size zip locks bags labeled dry ingredients for ranch dressing. Next time you need ranch you will only need to add your wet ingredients.

Author: Chef Jackie White

Chef Tips: Serve on salads, baked potatoes or as a dip. Recipe may be halved. To make a dip, replace milk and mayo with 2 cups plain Greek yogurt or sour cream. VARIATIONS: Dill dressing - Add 2 tablespoons dried dill weed Southwest Ranch - Add ½ cup salsa and a ¼ teaspoon cayenne