Michael and I had the chance to host my family for a few days earlier this month when they came down for a visit. Now, I don’t know if you know this about me, but I love cooking for people. Really. A lot. Anyway, I was really excited for them coming and was determined to cook for them any chance I had.
Their first night here–after a 14-hour car ride–I knew they wouldn’t want anything heavy, since at least when I’m on a car trip, I alternate listening to songs with handfuls of snacks and/or junk food into my mouth. By the time I arrive at my destination, I’m not that hungry, and I have to waddle inside. Pretty much.
As a lighter dinner when they arrived, I decided to make a batch of my cakelike cornbread and a big salad with peppered turkey, tomatoes, carrots, cucumber, bell pepper, radish, etc. Really colorful and fresh tasting. To top it off, I wanted to make my own ranch dressing. I threw some things together and came up with this.
It was a bit thick for using as a dressing (which I’m sure could be remedied by thinning it with more milk), but we LOVED it the next day as a dip for vegetables. It was FANTASTIC.
You could certainly make it with buttermilk instead of regular milk. If you do, leave out the vinegar. Another thing to note is that I made this with all light ingredients ( light mayo, skim milk, and light sour cream). You certainly don’t have to. It’s a very flexible, forgiving recipe that you can adjust to your own tastes.
- 1/2c mayo
- 1/4c milk
- 2 Tbsp sour cream
- 2tsp vinegar
- 1/4tsp salt
- 1/4tsp pepper
- 1tsp dried dill
- 1/8tsp onion powder
- dash garlic powder
- Whisk all ingredients and check for taste. Adjust seasonings as necessary.
- *Note: If using buttermilk, you can omit the vinegar.