Longtime, no post! I have had a few people ask for my dressing recipe so I thought I would share and it was a good excuse to get me to do a blog post.
We are in a milk co-op and I am always trying to use up milk before the next pickup. I started making this dressing in the spring and it has just become a staple in our fridge. A few weeeks ago I was making mashed potatoes and mixed some in and they were delicious.
Homemade Herb Ranch Dressing
½ cup milk (regular or buttermilk will do!)
½ cup mayonnaise
½ cup sour cream
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried parsley (sometimes I add a little more for color)
¾ teaspoon of dill weed
¼ teaspoon fine sea salt or table salt
1/8 teaspoon pepper
1-3 teaspoons of lemon juice (This is optional. I like it better with it but if I am out , I won’t make a special trip to the store just for it)
Start by whisking the milk, mayo and sour cream. Once the mixture is smooth, add in the spices. If using lemon juice, add in last. Pour into a glass jar to store and chill in the fridge.
This is a recipe that is so versatile. You can add other herbs (fresh or dried) and change up until you find the perfect taste for you. This is so much better and cheaper than store bought dressings. It is like restaurant ranch! You know, the kind you keep asking them to bring more of.
What else makes a salad delicious besides a great dressing?! Croutons, of course! When you have extra bread that needs to be used on hand, croutons are so easy to make!( and much cheaper than store bought) I had bought a bag of Italian baguettes hat needed to be used and decided to turn them into some croutons. Start by cubing your bread into bite size pieces.
Measure out 2 teaspoons each of garlic powder, dried parsley and Parmesan cheese. Mix in 3-4 teaspoons of olive oil and then toss over bread. Spread evenly on a cookie sheet and bake for 15 -20 minutes at 350 degrees. Turn half way through. Once they are cooled, store in an air tight container.