creamy buttermilk ranch dressing (from scratch)
A.K.A Mock Roqueford Dressing..delicious and it is in NO WAY, low fat or healthy however, one way to reduce your fat and calories is to use half quart of light mayonnaise and half quart regular. It's not as quite as creamy or tasty but it's still really good. This is a treasured recipe that can be used for veggie tray dips, chip dips, baked potato topping, salad dressing or whatever your mind can think of using it on. When my children were small it was the only way I could get them to eat raw veggies and they not only love this dressing but now, as adults, they love raw veggies!
prep time
20 Min
cook time
method
No-Cook or Other
yield
makes 2 quarts
Ingredients
- 1 quart best foods mayonnaise (you must use best foods or the taste will be dramatically different)
- 1 quart low fat buttermilk
- 2 teaspoons dried, minced onion
- 3 teaspoons dry parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic salt
- 2 teaspoons accent salt
How To Make creamy buttermilk ranch dressing (from scratch)
-
Step 1In large bowl combine all ingredients and mix gently but well with wire whip. Pour into two sterile quart jars and seal tightly. Refrigerate for at least 3 hours before serving to allow the ingredients to blend, marry and thicken. Will keep in the refrigerator 2 months. (I've kept it in the fridge for up to 3 months before using the last of it and it kept quite nicely).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Dips
Category:
Other Sauces
Category:
Dressings
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#dips
Keyword:
#sauces
Keyword:
#topping
Keyword:
#dressing
Ingredient:
Dairy
Method:
No-Cook or Other
Culture:
American
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