Growing up in North America I have a certain love for deliciously creamy salad dressings. Thousand Islands, Ranch, Caesar....yum! Used not only on salads but as a dipping sauce for almost anything, think of chicken nuggets, pizza crusts or your pinky finger. Since we have been trying to eat a more simple diet I haven’t been buying my favourite luscious dressings, not that you can find the exact thing in the UK anyways. We have a few staple dressing recipes, but as we eat salad almost daily they are getting rather boring. So I turned to Pinterest, duh, and found a lovely ranch recipe!
As always, all ingredients (okay as many as possible) were organic. I used my dressing as a dipping sauce for wedges, salad dressing and a veggie dip later in the week.
3/4 cup low fat mayo
3/4 cup low fat sour cream
1 tablespoon lemon juice
4 green onions
2 cloves of garlic
1 bunch of parsley (leave out the tough/thick stems)
1 tablespoon olive oil
1/2 tsp paprika
1/4 cup milk
- Put the green onions, garlic, parsley and olive oil into a food processor and ‘whiz’ until you have the desired consistency. I wanted the parsley to be a bit bigger simply to look nice in the dressing!
- Either add the rest of the ingredients into the processor or, if yours isn’t big enough as ours isn’t, I added it to the mixer with the whisk attachment.
- Let the flavours come together for at least 10 minutes before serving.
Note: This makes a ton. Quite obvious when looking at the quantity one would assume, but I was just excited for my favorite dip! I also found that it went a bit runny by the next day so I would suggest making it the day you are planning on serving it.