I have yet to find a good gluten-free ranch dressing. I don't know
what it is about ranch, but while some (Kraft and Publix, for example)
are gluten-free, I just don't like the taste. And ranch veggie dip?
Forget it.
This dressing keeps for a few days in the refrigerator, so it's best made up in small, frequent batches. I adapted it from this recipe, adding and adjusting the herb ratio.
Ingredients
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
3/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Optional: 1 tablespoon buttermilk powder
Double the ingredient amount if using fresh instead of dried.
Whisk everything together very well and let sit in fridge for at
least 1/2 hour. I've found this to be good for at least 3 days, but the
garlic eventually takes over the flavor, battling the other spices to
the death and screaming, "there can be only one!"
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