Who doesn’t love ranch dressing!?
When we were little kids, ok, well always, we love dipping our veggies (or chips or breadsticks, or whatever) it in! The only bad thing is all the preservatives and who really knows what goes into it. Here is your solution (which is a lot easier than I would have thought)!
(all measurements approximate)
makes about 1 cup
1/3 cup mayonnaise
1/4 cup buttermilk (or regular – just add another dash or vinegar or lemon juice)
1/4 cup sour cream, full fat or light
2 tablespoons (1-2 stalks) chopped green onions
2 tablespoons chopped flat-leaf parsley
1 small peeled garlic clove
1 tablespoon [apple cider] vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In the bowl of a food processor, add the green onions, garlic, and parsley. Process until finely chopped. Scrape down the sides of the bowl and process again. Add the remaining ingredients and pulse just until combined. Dressing will keep for about a week in the fridge (if it lasts that long!)
If you are super concerned about the mayo not being as ‘healthy’ as the rest of it – start making your own, but I personally love all the new Olive Oil based may (currently have Kraft since it was what was on sale & I had a coupon for last time I ran out)!