This easy and delicious homemade Ranch dressing can be used for your favorite salad or as a dip with raw veggies. Great for summertime parties, a healthy snack any time of the year or an appetizer. This is an easy recipe that will last you up to two weeks in a closed container in the fridge. Enjoy!
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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
Print your recipe here – http://thefrugalchef.com/2014/06/ranch-dressing-recipe/
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