This ranch dressing recipe is easy and can be used as a dressing or a dip. It is smooth and loaded with fresh flavors from the herbs. It is also gluten free.
Serve this ranch dressing recipe as a dressing for your favorite salad or as a dip with raw vegetables such as carrot sticks, celery sticks, cherry tomatoes, cucumber slices, snap peas, cauliflower florets, broccoli florets, button mushrooms or any other vegetable of your preference. This is a great way to have kids eat their veggies. Send a small container to school in a lunchbox for a healthy snack.
You can make a very pretty plate with all these raw vegetables with a bowl of dressing on the side and serve it at your next party.
This ranch dressing will last for two weeks in a closed container in the fridge.
Here is what you are going to need for this delicious ranch dressing recipe:
Makes about 2 cups
1 minced garlic clove
1 TBS Worcestershire sauce
1 TBS white vinegar
¾ cup mayonnaise
¾ cup sour cream
¼ cup milk
2 TBS chopped chives
2 TBS chopped dill
2 TBS chopped parsley
Salt and Pepper
Place the garlic clove on a board and sprinkle with some salt. Make a paste of the garlic and salt with the back of a spoon and transfer to a bowl.
Add the Worcestershire sauce and the vinegar and mix. Add the mayonnaise, sour cream and milk. Whisk until smooth. Taste for salt and adjust. Add some pepper.
Add all the chopped herbs and mix well. Place in a closed container and refrigerate for at least one hour before serving.
Serve as a salad dressing for your favorite salad or as a dip for raw veggies such as celery, snap peas, cauliflower, broccoli, carrots, cucumber and cherry tomatoes.
This will keep in a closed container, in the fridge for two weeks.
2 TBS – CALORIES 96.60; FAT 9.83 grs (sat 2.42; mono 2.28; poly 4.71); PROTEIN 0.55 grs ; FIBER 0.10 grs; CARBS 1.47 grs; CHOLESTEROL 9.89 mg; IRON 0.10 mg; SODIUM 223.97 mg; CALCIUM 20.19 mg