I am very pleased and proud that I have had a major breakthrough accomplishment on January 1, 2014.
Oh, I've tried many recipes from others, but I have finally come up with the
PERFECT HOMEMADE RANCH DRESSING.
I feel like David Allen Coe .Yes, you have to click on the link to get this reference if you don't listen to country music...but it's worth it. Listen to the whole thing.
Kevin and I are able to start using our ski pass starting tomorrow. We've been on a 'value pass blackout' since December 25...which is fine by me. I got to miss out on all the people on Christmas Vacation crowding up my mountain.
We are planning our lunch menus (We don't buy food on the mountain- holy smoke, we'd be broke!) and discovered that we've used up the last batch of homemade French dressing and Ranch Dressing, so I decided to experiment with our favorite dip for celery, carrots and sugar snap peas. (We don't use bottled dressings anymore, either)
After trying many, many recipes, I hit upon this perfect combination.
It probably helped that I recently ordered toasted onion powder from The Spice House . This is the only place I buy spices. Thanks, Alton Brown.
PERFECT Ranch Dressing
1/2 cup plain Greek yogurt (I use non-fat)
1/2 cup sour cream (I use low fat)
1 tablespoon lemon juice
1 teaspoon each:
toasted onion powder
garlic powder
kosher salt
dill weed (NOT SEED)
freshly grated black pepper
Mix together well and pour into a jar with a tight fitting lid. Let it rest for about an hour. Shake well before using. This keeps for about a week...if it lasts that long.
It has a lovely tang! If you really like the bottled Hidden Valley Ranch stuff, you can add a teaspoon of sugar, but I really like the flavor of this combination. It's also a little thick, so it's great as either a dip or as a salad dressing.
You're welcome.
Happy New Year!
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