Ranch Dressing Recipe
This Ranch Dressing recipe is the other half of an episode of On The Fire. Rather than try to put two recipes with a long list of ingredients together on one entry I decided to separate them. Simple is good.
Ranch dressing is great on salad and as a dip. I like a little on baked potatoes. Do you love a fresh tomato or cucumber sandwich? Try this dressing instead of mayo. You’re welcome. Really. It’s that good. So is the Bacon & Blue1 dressing we made on the show last year.
Want to make Ranch dip? Leave out the butter milk. We use sour cream made at Houlton Farms Dairy in Houlton, Maine. It’s the thickest, richest sour cream I’ve ever seen. For exceptions like Houlton Farms, use the butter milk. For other sour creams, you can probably leave it out. Make it the last ingredient in so that you can judge the thickness of the dip, and then add the butter milk a little as a time until you’re happy with the result.
This takes a few minutes more to make than the Italian Dressing recipe on the same episode but it’s well worth it. Just like that recipe, this one benefits from sitting a while (fridge) before eating.
Let’s talk about farmers market for a minute. If you don’t grow parsley, dill weed (greens, not seeds) and chives you can probably find them at farmers market. Look for a truly local market, not one that passes itself off as a farmers market but has vendors who back up to the same warehouse the grocery stores use. Think local, especially when it comes to food.