Ranch dressing
makes about 1 cup
This recipe forms part of the August 18 meal planner created in partnership with New World. Use a screw top jar to make this dressing to keep in the fridge, shaking well before each use, for use in salads (see warm winter salad on cheesy polenta), as a dipping sauce for crudites, chicken wings, fried snacks and chips, or drizzle it on a baked potato, tacos, and sandwiches.
Ingredients
| ½ cup | Sour cream |
| ½ cup | Buttermilk |
| 1 Tbsp | Cider vinegar, up to 2 Tbsp to taste (juice from a jar of pickles is even better) |
| 1 tsp | Garlic powder |
| 1 tsp | Onion powder |
| 1 tsp | Mustard powder |
| 1 tsp | Hot sauce, up to 2 tsp to taste |
| ½ tsp | Sea salt flakes |
| 1 small handful | Dill, chopped |
| 1 small handful | Chives, chopped |
Directions
- Whisk all ingredients except fresh herbs in a bowl until smooth.
- Add fresh herbs, check for seasoning and store in a sealed container in the fridge for up to a week. Shake to combine before using for salads and sandwiches, to drizzle over chicken wings and baked potatoes and as a dip for raw veges and fries.
This recipe forms part of the August 18
created in partnership with New World.