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!
yield
serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For creamy buttermilk ranch dressing (from scratch)
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1 qtbest foods mayonnaise (you must use best foods or the taste will be dramatically different)
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1 qtlow fat buttermilk
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2 tspdried, minced onion
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3 tspdry parsley
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1 tspsalt
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1/2 tsppepper
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1 tspgarlic salt
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2 tspaccent salt
How To Make creamy buttermilk ranch dressing (from scratch)
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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