Before I give you this recipe, I have to warn you about how I write recipes. I am visual, not mathematical. I don't like measurements. That's why baking is extremely tough for me! I'm more of a person who mixes a bunch of yummy stuff together...then tastes, adjusts, tastes, adjusts... until it's perfect to my liking.I expect you to do the same when making this Ranch-Herb dip. Add more of the herbs you like, use less of what you don't like. Play with the flavors until it's perfect for you and your family.
Some notes
- Garlic: Raw garlic goes a loooong way in this recipe. I put in one clove when I made it once and Brooke pronounced the dip, "disgusting." It's delicious to a garlic-lover like me, but for kids, you might need to tone it down. You can substitute a sprinkle of garlic powder instead.
- The recipe below is for Ranch-Herb dip. You can easily thin it out and making it into a dressing by adding buttermilk or regular milk in at the very end.
- This recipe does not taste like Hidden Valley Ranch from the bottle. Sorry!!! My quest in finding alternatives to MSG'ed food doesn't always mean it will taste exactly like the "real thing." My goal is to provide healthy alternatives that are fresh & delicious. :) If you have ever had the BBQ Chicken Salad from California Pizza Kitchen, the dip tastes along the lines of that dressing.
Homemade Ranch-Herb Dip
1 cup low-fat mayo
1/2 cup low-fat sour cream
Salt (to taste)
1 splash of Worcestershire Sauce
1 clove garlic (optional, can substitute w/a little garlic power)
The Herbs (use measurements as guidelines only)
1/4 cup of flat leaf parsley (roughly chopped)
1/4 cup chives or scallions (roughly chopped)
3 tablespoons of basil leaves (roughly chopped)
Put all ingredients in a food processor and process until smooth. Refrigerate for one hour or more to allow the flavors to marry. Serve! It's SUPER the next day!
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