I love fresh salads. I love ranch dressing. And I really love the kind of ranch that comes in a restaurant - because it's usually fresh and homemade. This recipe by Joy the Baker popped up on my FB page the other day and (everything she makes is fabulous!) I decided to give it a try for dinner last night. My, oh my. I had to adapt it a little (and I cut the recipe in half), due to ingredients I had on hand, but was absolutely ecstatic with how it turned out. I had two (huge) servings of salad. And so did my 5 year old. It was that good.- adapted from Joy the Baker
1/2 cup sour cream
1/4 cup mayonnaise
1/3 cup milk
1 tsp. white distilled vinegar
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chives
2 large cloves garlic
Fresh ground black pepper
In a medium mixing bowl, combine sour cream and mayonnaise. Set aside. In a measuring cup, combine the milk and vinegar and let sit for 5 minutes. Meanwhile, smash the garlic cloves on a cutting board and then rub a 1/2 tsp. of salt into the smashed garlic with a fork.
Add the parsley, chives and garlic mixture to the sour cream and mayonnaise mixture. Sprinkle a dash of salt and fresh ground pepper and whisk to combine. Pour in milk and vinegar mixture to reach desired consistency and whisk to thoroughly combine.
Let chill for several hours before serving. Enjoy as a salad dressing or as a dip for fresh veggies! Yummy! Makes about one half-pint jelly jar of dressing.