Homemade Ranch Dressing

Last year when I started making my own salad dressings, I asked myself why it took so long to jump on that homemade-dressing bandwagon.  There is, in my humble opinion, a huge difference between homemade and store bought.  Despite my new found love of this food category, I hadn’t made a version of ranch yet, which is an all-time-favorite of mine and the hubby’s.  Clearly this needed to be remedied, and when I saw Annie’s recipe to accompany her corn cakes, I knew I had found the one to make.

You will need:
3/4 cup mayonnaise (I use a low calorie version)
3/4 cup light sour cream
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1 small bunch chives, chopped
small handful fresh parsley
1 clove garlic, chopped
salt & pepper
1 cup buttermilk (you can use less depending on the thickness you prefer)

Mix first 8 ingredients in a food processor and pulse a few times to blend.  Starting with 1/4 cup of the buttermilk, slowly drizzle in while running the processor.  Check the consistency and continue adding in the remaining buttermilk until it reaches your desired thickness (less buttermilk = thicker, more buttermilk = thinner).  Store in an airtight container or jar in your refrigerator for up to 2 weeks or so, if it lasts that long…

Makes: about 2 1/2 cups
Time: 10 minutes
From: Annie’s Eats

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One Comment

  1. Posted October 8, 2011 at 1:22 pm | Permalink

    Appreciated the share!

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