You have to make this ranch dressing. You won't regret it. I promise. It's herbaceous, tangy, and creamy. It's a great appetizer with chopped veggies, as a sauce for a chicken sandwich, or simply as a dressing on mixed greens. I'm pretty sure any way you eat it, you'll be happy. I like to make a batch, cover it and have it in the refrigerator for a dressing I can use all week.
Ranch Dressing - Worth the Time
Yes, chopping the herbs and measuring out all of the ingredients can take some time, but as I wrote above, this is a food item that can last you all week. So, even though it will take a little bit of prep, it's 100% worth it.
If you're wanting to make the dressing a little healthier, you can substitute greek yogurt for the sour cream. I probably wouldn't substitute the mayo otherwise it might be too tangy. There's something so deliciously sinful about mayonnaise and this is a time to enjoy! This is a great party recipe because you can easily transport it and bring along my deviled eggs for good measure!
- 2 tablespoons chives chopped
- 2 tablespoons parsley chopped
- 2 tablespoons dill chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk or more if you want the dressing more pourable
- 1 small garlic clove chopped
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon worcestershire sauce
- 1 teaspoon white vinegar
- Combine all of the ingredients. Refrigerate for at least 30 minutes before serving. The longer it sits the more flavorful it will be.
- Serve with veggies, on a chicken sandwich, or on top of a salad.
hi, I'm leslie
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