Ranch dressing is one of those condiments that has hundreds of uses and can be found in fridges of homes all around the world. Kids love it, adults love it – ranch is pretty universal. It’s easy to buy it, but if there’s one thing we can all agree upon it’s that bottled, store-bought versions of a food usually contain nasty and unpronounceable ingredients. Phosphoric acid, disodium phosphate, disodium inosinate and disodium guanylate anyone? What is disodium and why is it everywhere? I think that unless you’re a food scientist, ingredient labels can seem like another language. It reminds me of when I used to take chemistry – so glad that I dropped sciences two years ago. I don’t know about all of you, but I’d much rather make my own dressing and know all of the ingredients I’m putting in. Plus it usually tastes better and is better for you – double bonus.
I mentioned that ranch dressing has tons of uses; you can use it on a salad, for dipping veggies, or treats like french fries and pizza. I for one enjoy a little ranch dip with my chicken fingers and chicken wings. You can even throw some ranch dressing into mashed potatoes to give them a little kick. When something as simple as ranch dressing has so many uses, why not enjoy a healthier version, one where you don’t have to worry about MSG and high-fructose corn syrup. This is a dressing you’ll be proud to use and serve to your family.
Ranch Dressing (makes 1 cup)
Recipe Inspired by: Confections of a Foodie Bride, originally from The Gourmet Cookbook, 2004
1/3 cup + 1 tbsp 5% sour cream
1/3 cup +1 tbsp mayonnaise
1/4 cup buttermilk
1 tbsp chopped fresh chives
1 small clove garlic, roughly chopped
1/2 tsp lemon juice
1/4 tsp dried parsley
Combine all the ingredients in a food processor and process for 10 seconds or until combined and dressing has the desired consistency. I like my dressing to be slightly runny but just thick enough for dipping as well.
This ranch dressing makes the perfect summer main course, a chicken ranch salad that kids and adults alike will enjoy.