|photo courtesy of Pioneer Woman|
After gorging myself with cookies, candy, beer, wine, mimosas and Trader Joe's macaroni and cheese balls (pure bliss), I noticed something lacking in my family's diet the past couple of week -- vegetables.
For Christmas Eve at our friend Jon's house, I vowed to make a veggie dish to make up for the fact I haven't seen them in weeks. Instead of the suggested tomato sauce dip, I opted for PW's ranch dressing which made it's debut at my cookbook club a few weeks back.
This stuff is SOOOO good, I could pour it on everything and bathe in it! And since I went through my first batch on Friday, I made a second batch yesterday and I'm not sharing. You can make several modifications to the recipes. The first batch I did put in the cayenne pepper and paprika. The second batch, I left it out and added blue cheese crumbles. I blended with my blender stick and then proceeded to drench everything with it.
Homemade Ranch Dressing by the Pioneer Woman
1 clove (to 2 Cloves) Garlic
Salt To Taste
¼ cups Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise (I used canola mayo)
½ cups Sour Cream (I used non-fat yogurt)
Buttermilk or milk (as Needed To Desired Consistency) (used a 1/2 cup
White Vinegar (optional, To Taste)
Worcestershire Sauce (optional, To Taste)
Fresh Dill (optional, To Taste)
Cayenne Pepper (optional, To Taste)
Paprika (optional, To Taste)
Fresh Oregano (optional, To Taste)
Tabasco (optional, To Taste)
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.