Weekend Kitchen: Back at the ranch


By Julia Westhoff

It is shaping up to be a great year for our garden. Between the spring onions, the peas, the carrots and the greens, we could not ask for a more bounteous spread of veggies. To make it even better, I’ve been pairing them with what I am not ashamed to say is my favorite dressing: ranch.

I loooovvveee ranch dressing. Creamy, tangy, zingy and zangy – it works great on salads, with crispy chicken and even (as Jay and I learned during our time at college in Wisconsin) as a dip for pizza. And, obviously, it provides the flavor for everyone’s favorite chip (don’t lie, you know you love Cool Ranch Doritos).

Making ranch dressing at home is super easy and you can leave out all of those strange chemicals that you find in the store-bought kind. Just make sure to start with a base of mayo and sour cream. Combine that with a mix of your favorite dried or fresh herbs (but make sure to include a little dill – that seems to be the signature ranch herb), as well as garlic and onion.

Here’s a recipe that worked well for me this week. And tell me, what’s your favorite way to use ranch dressing?

Ranch Dressing

1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried dill weed
2 tablespoons chopped chives (or ½ teaspoon dried)
2 tablespoons chopped parsley (or ½ teaspoon dried)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Splash of apple cider vinegar or buttermilk

In a large bowl, whisk together the mayonnaise, sour cream, dill, chives, parsley, garlic powder, onion powder, salt and pepper. Add in the vinegar or buttermilk to get your desired consistency. Cover and refrigerate for 30 minutes before serving.