Are we tired of Ranch Dressing yet? Come on…you know we all love it. Don’t we? I’ve made Ranch for years, many times using the dry packet and embellishing it with more dill. The Goddess loves her dill. So why not make it from scratch? This is where we’ve ended up…for the moment, anyway. It’s terrific drizzled over a nice piece of salmon, on a baked potato, a shingle or on slices of garden tomatoes. First of all, before everyone gets all up in arms and hysterical, I do add a large pinch of MSG (there, in the upper left hand “corner”) to this dressing. Just to be clear, MSG is actually a naturally occurring additive. If you eat mushrooms, tomatoes, cheese and even grapes, you’re eating MSG. There is no, none, nada evidence of any allergic reaction to the ingredient, in any research from legit sources. If you feel strongly about this, then just leave it out and you’ll still have a deliciously dilly dressing (I love alliteration!). Some recipes call for Worcestershire sauce, but I don’t use it. It sweetens the dressing just a bit too much for my buds, as does sour cream. I prefer plain Greek-style yogurt, but if all I have is sour cream, then a bit of sweetness is good!
This goes together in a flash. A four-cup glass measuring cup works great—place the mayo (I prefer to use “light”, never “fat-free”), yogurt and buttermilk. I do prefer to use buttermilk, but if all you have is milk, then use that. But, add some additional lemon juice. Chop up the fresh dill, snip the fresh chives (or green garlic tops), but I always use dried parsley. But, if you prefer fresh, use that. I do think it compromises the keeping properties more than the fresh dill and chives. Could be my imagination…so, I give that mixture a good whirl with my handy-dandy whisk, then dump everything but the lemon juice in. Now, whisk it like you mean it. And taste. If you want more bite, or it seems bland, then add the lemon juice. Keep in mind that the herbal flavors won’t be as pronounced at this moment. Pour it into a jar, and chill for at least 2 hours. At this point the mixture is, perfect as a dip. I like it that way, because it can then be used as a dip, if I’m feeling dippy! But, if you add 1-2 tablespoons of additional buttermilk, it will be more dressing-like, but it will still be thick. This will keep, in the fridge, for at least a week. Wedge salad, here we come!Are you thinking “where’s the wedge”? Okay, so this is a chopped wedge, since you’re obviously a stickler for accuracy. And by the way, those are not black olives. Nope. Those are Roasted Grapes and Blueberries…but that’s another posting!
The Goddess's Dilly Ranch Salad Dressing and Dip
- 3/4 cup mayonnaise (I use “light”)
- 1/2 cup plain Greek-style yogurt (see NOTE)
- 1/2 cup buttermilk (or regular whole milk), and additional, if needed to thin
- 2-3 tablespoons fresh snipped dill weed (use less, if you don’t want a “dilly” dressing)
- 2-3 teaspoons snipped fresh chives
- 2 teaspoons dried parsley
- 1-2 teaspoons dry wasabi or mustard powder (I use the wasabi)
- 1/2-2 teaspoons freshly ground (rather coarsely) pepper
- 1/2-1 teaspoon garlic granules
- 1/2-1 teaspoon onion granules
- 1/4 teaspoon kosher salt
- Pinch of MSG (optional-but it’s better with it!)
- 1-2 teaspoons lemon juice (or more to taste)
In a 4 cup measure (or bowl), whisk together the mayo, yogurt and buttermilk until smooth. Add the remaining ingredients, except the lemon juice; whisk until combined. Taste. If the mixture is sharp enough, you’re done…if not, add the lemon juice; whisk again. Pour into a container (I use a jar with a tight-fitting lid); chill until ready to serve. This dressing keeps at least a week in your fridge.
NOTE: You may use sour cream, but it adds some sweetness, that I think detracts from the overall flavor. To make this a Garlic-Dill Ranch Dressing: add 2-3 tablespoons of minced green garlic (tops ONLY, please) or garlic scapes, when they are in season. You can omit the chives, if you wish.
The Goddess’s Dilly Ranch Salad Dressing and Dip Recipe©Marcia Lahens 2019. All rights reserved.