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Cucumber Ranch Dressing
1 C. mayonnaise
1 C. buttermilk
2 medium cucumber, peeled, seeded, and pureed
2 T. finely chopped green onion tops
2 t. minced parsley
2 t. celery seed
1/4 t. garlic powder or 1/2 to 1 garlic clove, finely minced
1/4 t. onion powder
1/4 t. paprika
1/8 t. cayenne pepper
1/4 t. salt
1/4 t. black pepper
Combine all ingredients, mixing well. Place in container with lid and
refrigerate for at least 2 hours before using.
Makes 2 2/3 cups.
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Ranch Dressing
2 cloves garlic
1/2 t. kosher salt
1 C. prepared or homemade mayonnaise
1/4 to 1/3 C. buttermilk
2 T. minced flat-leaf parsley
2 T. minced fresh chives
1 scallion, thinly sliced
1 t. white wine vinegar
freshly ground black pepper
Mash the garlic and salt to a paste with the side of a chefs knife. In a medium
bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley,
chives, scallion, vinegar, and pepper to taste.
If the sauce is very thick, thin the dressing with a couple more tablespoons of
the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.
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