Ingredients: onion, garlic, sea salt, parsley, black pepper, dill weed
Ranch Dressing has an interesting back story and was created by a Nebraska raised cowboy and his wife who, in 1949, moved to Alaska. Kenneth Henson worked as a plumbing contractor in Alaska for three years and one of his many duties including being the resident cook for the group he worked for. It was there that he concocted the first version of this buttermilk dressing.
In 1954, the Hensons purchased a 120 acre Santa Barbara, California dude ranch. Over the years, the couple became better known more for their meals than for their hospitality. Even with their growing reputation, they struggled to make a go of the 120-acre ranch and began selling off parts of the ranch to keep their heads above water.
As ranch reservations continued to dwindle they started receiving more and more requests for their house Ranch Dressing. So much so, that they created a dry packaged mix, and before long it was being sold in stores throughout California.
In the 1980s, Ranch took on a second life as a dip which increased its popularity even more. Since the early 90’s Ranch has consistently been voted America's favorite dressing.
To make, combine 2 tablespoons of dry ranch dressing, 2 cups of mayonnaise, 2 cups of buttermilk, 1-1/2 cups of sour cream and 1 teaspoon of lemon juice. Refrigerate for about 2 hours before using. Makes just under 2 quarts.
In addition to making a dressing for salads use this Dry Ranch Dressing to season burgers, sandwiches, any kind of potatoes, pasta, jalapeno poppers, popcorn, pretzels, spring rolls, chicken sliders, coleslaw, grilled cheese and casseroles. Also makes a great dip for vegetables, pizza slices and deep fried food.
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