Ranch DressingJun 06 2012 by
Have you ever seen the animated movie Monster House? It’s a fun little flick about a house that comes alive and eats anything that steps on it’s lawn. I’ve got a little bit of monster house going on in my garden – I have monster TOMATOES. Back in April my husband and I planted a garden full of strawberries, blackberries, chives, parsley, peas, lettuce and other yummy vegetables.
We watered each day and watched as our little garden grew. We were so proud of our little tomato plants as they sprouted and grew – except they didn’t stop and now they look like this!
Notice how they are starting to creep over the fence into our neighbor’s yard to snatch their cat?! The tomato bushes have grown so big that they have totally engulfed a raspberry bush, a blackberry bush, the parsley and 3 of the chives. I am a little worried that one day I will let our dogs outside and find that they have been snatched up too! We try not to do anything to anger the tomatoes. We also sleep with our windows closed at night – no need to take chances!
Since it’s only a matter of time before my parsley and chives die off from lack of sunshine, I’ve been on a mad rush to use them in every recipe possible. I don’t know why but ranch dressing was the first recipe that popped into my head. Normally I’m not a ranch girl myself (except for 9-11th grade when I wouldn’t eat anything unless it had ranch dressing on it) but after tasting this dressing I might just be converted for life. It’s amazing! By far the best ranch dressing I’ve ever tasted. Perfect for salads, sandwiches, dips and more! As always, ENJOY!
- 1 cup neutral oil or your choice (canola, sunflower or safflower are good choices)
- 1/2 cup unsweetened plain non dairy milk *see notes
- 1 tsp apple cider vinegar
- 2-3 cloves garlic or 1 tsp garlic powder
- 1/2 tsp onion powder
- 1-2 tbsp finely chopped fresh parsley
- 1-2 tbsp finely chopped fresh chives
- sea salt and black pepper to taste
- In a food processor or powerful blender process the oil and milk for about 15 seconds.
- Add the remaining ingredients and pulse 3 or 4 times until throughly combined.
- The consistency will be somewhat thick (it’s perfect like this as a dip). If you want a thinner dressing add in a bit more milk until you’ve reached your desired consistency.
Makes 2 cups.
Serving size 1 tbsp
Nutrients per serving: Calories: 60.5, Cal. from Fat: 60, Total Fat: 7g, Sat. Fat: 1g, Carbs: 0g, Fiber: 0g, Sugars: 0g, Protein: 0g, Sodium: 0mg, Chol: 0mg
I have tried this recipe with SEVERAL non dairy milk varieties (almond milk, oat milk, soy milk) and the only one that turned out well was using soy milk. Since I do not drink regular cow’s milk I have no idea how it would turn out using it. Please feel free to experiment and let us know what turns out and what doesn’t.
Leftover dressing can be stored in an airtight container in the fridge for up to 1 week.