I like to give The Foodie Groom grief about some of his eating habits. Because I’m mean. And it’s fun 🙂 Back in the day, the only green food he would even consider eating was guacamole. And regardless of the restaurant, if they had chicken quesadillas on the menu, he ordered them. When we went out to eat at a quesadilla-less establishment, I used to scout the menu online before leaving home so I could convince him that he wouldn’t starve.
These days, I have a lot less material to work with. I still find myself stuck with that terrible habit of going down the menu and telling him what he would like… even though he’ll try just about anything now. And he gives me The Eyebrow when I say, “Oh, look! They have X. Or Y – that’s made with Z. You like Z.” I might not have a lot to pick on, but I still have barbecue sauce.
My husband uses barbecue sauce the way others might use ketchup. Or salt. It goes on everything. He thinks it’s the perfect food. I mean, he can dip french fries, potato chips, chicken tenders, and his turkey sandwich in it. Heck, he’ll even go so far as to put it on grilled meat every once in a while. And as I was getting The Eyebrow for mocking his barbecue sauce love while I was dipping a bite of pizza into ranch dressing… Okay, so maybe I have a goofy habit or two, myself.
I use ranch dressing the way that others might use ketchup. Or salt. It goes on everything. Is it not the perfect food? I mean, you can dip both french fries, pizza, and broccoli in it. Heck, I might even go so far as to put it on a salad every once in a while.
Ranch dressing is super, super easy to make. You don’t need a pack o’ powder to do it, either. It takes more time to gather the ingredients than it does to make it. I use a blender – I’m a big fan of dump-it-in-the-bowl-and-turn-the-machine-on recipes. You absolutely can chop the herbs and use a spoon or a whisk if you’d rather go that route.
Homemade Ranch Dressing
No preservatives. No high-fructose corn syrup. Creamy, tangy homemade ranch dressing in 5 minutes!
- 3/4 cup mayonnaise (low fat is fine)
- 3/4 cup sour cream (low fat is fine, consider splitting with fat-free Greek yogurt)
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/4 to 1/2 cup buttermilk
- 1 small bunch of chives
- Small handful of parsley
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp white pepper
- Place all ingredients with 1/4 cup of buttermilk in a blender
- Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.
- Store in an air-tight jar in the fridge for a week or more.
Yields: 16 2-Tbsp servings
Estimated time: 5 minutes