I am so glad that Tina over at Mom’s Crazy Cooking is continuing to host Crazy Cooking Challenge. I have so much fun with this every month. If you would like to join in the fun, just click on over to get the details and to see what the challenges are for the next several months.
This month’s challenge is Ranch Dressing /Dip. I suspect that most cooks have their own special recipe for this, and I am sharing a variation that is one of my favorites. I wanted to change my basic Ranch Dressing Mix recipe up a bit; so, since I really like dill, I decided to add dried dill to the rest of the ingredients. I guess I could say it turned out well, I am tempted to eat it by the spoonful.
To vary this when using it as a dip, I sometime add some finely chopped dill pickle, some finely chopped black olives and some finely chopped red pepper just because I like them.
The dry mix ingredients can be kept tightly sealed for a long time if stored in a cool, dry place. Because of the paprika, the dressing/dip is a light pink color and not white like most ranch dressings.
Dilled Ranch Dressing/Dip Mix
3 T. dried minced onion
1 T. dried parsley
1 T. dried minced garlic
2 t. paprika
2 t. sugar
1 t. coarsely ground pepper
1 t. tarragon
1 T. dried dill
1 t. salt
Combine all ingredients and mix well. Store in a tightly covered container in a cool, dry place. Makes about 7 to 8 tablespoons of mix, enough for 7 to 8 batches of dressing/dip.
To Make Dressing/Dip
1 c. mayonnaise
1/2 c. sour cream
1/4 to 1/2 c. buttermilk or regular milk (add more for dressing, less for dip)
2 T. dill pickle juice
1 T. Dilled Ranch Dressing/Dip Mix
In a small bowl combine mayonnaise, sour cream, buttermilk or milk and the dill pickle juice. Mix well. Add dip mix and mix until well combined. Place in a covered container and chill at least a few hours before serving to allow the flavors to blend. Makes 1 3/4 to 2 c. dressing or dip. Serve as a salad dressing or as a dip with crackers, pita chips, or veggies for dippers. I like to put this on baked potatoes, too.