Kittencal's Creamy Ranch Dressing/Dip

By Hester

A creamy dressing with the perfect blend of spices, adjust the amount of dill to suit taste I advise not to use more than 2 teaspoon fresh garlic or it will overpower the dressing, all other amounts may be adjusted to suit taste --- don't even think about serving this dressing until after it's chilled for at least 4 or more hours and the longer the better --- for a lower fat option use low-fat mayonnaise, sour cream and buttermilk --- for Ranch Peppercorn dressing add in 1 tablespoon cracked black pepper or to taste, and for Parmesan ranch dressing add in 1/4 cup grated Parmesan cheese or to taste --- this makes a fantastic veggie dip!

Ingredients

• 1 cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk (for a thinner dressing use 3/4 cup)
• 2 teaspoons Worcestershire sauce
• 1⁄8;-¼ teaspoon dried dill weed (or to taste)
• 3 teaspoons dried parsley flakes
• 2 teaspoons fresh minced garlic (or use 1/2 teaspoon garlic powder)
• 2 teaspoons Dijon mustard (or to taste)
• ½ teaspoon fresh ground black pepper
• ½ teaspoon salt (or to taste, I use seasoned salt)
• 1 large green onion , minced
• Tabasco sauce (optional and to taste I like to add it in to boost the flavor even more)

Details

Servings 2
Preparation time 360mins
Cooking time 360mins
Adapted from food.com

Preparation

Step 1

Directions:

1 In a medium bowl whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, dill weed, parsley, garlic, Dijon mustard, black pepper, salt and minced green onion; whisk until well blended.

2 Adjust the amount of salt and pepper if needed and add in some Tabasco sauce if desired.

3 Cover and refrigerate for a minimum of 4 hours before using or overnight, the longer the better.