Very, very easy to prepare,
and incredibly flavorful...
Yields: (1-1/2 cups)
Prep: 5 Mins.


1 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon fresh chives, minced
--(or 1/2 teaspoon dried chives )
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of sweet paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
--(+ a bit of milk if making a dressing)


In a large bowl, whisk together all the ingredients, and then cover and refrigerate for at least 3 hours before serving for flavors to meld (imperative).


Tip: This recipe is thicker to use as a dip, so feel free to add a bit of milk for a thinner ‘dressing’ consistency.

If you'd like, you can serve this ranch dip with:

Sandra's Alaskan Beer
Battered Mushroomswith Gruyere
or as a side with
Sandra's Stuffed Bacon-Wrapped
 Jalapeno Poppers
or as a side with
Sandra's Buffalo
Pulled-Chicken Burgers

1 comment:

sandra said...

No need to ever buy bottled again...this is so tasty, but be sure and wait for the flavors to meld together before using!


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