Homemade Ranch Dressing with a Twist

Andy Anderson !

By
@ThePretentiousWichitaChef

I love dressings, but the stuff that comes in the bottles is just chock full of ingredients with names that I can't even pronounce. Anyway, this recipe is free of all those nasty preservatives, and taste good to boot.

Plus, when you make your own dressings, you can add all the bits and bobs you want.

At one restaurant I worked at, this was the most requested dressing.

So, you ready, let's make some dressing.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Prep:
24 Hr 5 Min
Method:
No-Cook or Other

Ingredients

SPICE INGREDIENTS

1/4 tsp
freshly ground black pepper
1 1/2 tsp
sea salt, ground
2 tsp
fresh parsley, minced
1 Tbsp
dried minced onions

ADDITIONAL INGREDIENTS

1 c
buttermilk
1 c
mayonnaise
1/2 medium
ripe avocado
2 Tbsp
peeled cucumber, seedless variety
1 clove
garlic, minced

Step-By-Step

1Combine all the spice ingredients into the bowl of a food-processor, fitted with an S-blade.
2Give it a few one-second pulses to mix the ingredients.
3Add the "Additional Ingredients" to the bowl, and mix until throughly blended, and creamy.
4Cover and allow to rest in the refrigerator for 24 hours before using.
5Chef's Tip: The resting period gives the dry and wet ingredients a chance to get to know each other.
6Chef's Note: If you want to make a good ranch dip, then replace the buttermilk and mayo with 2 cups of sour cream and allow to rest in the fridge for 24 hours before use.
7Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free, Soy Free