This ranch dressing can be made into a dip or dressing for a salad. Just add milk to get it to the constancy you want. The lemon zest and paprika does give it a little more zing than any other ranch dressings I have tasted.
Ingredients
½ cup mayo
¾ cup sour cream
1 tsp dried dill
2 tbsp finely chopped green onions
1 tbsp Lawry’s garlic salt or next four items
(½ tsp dried parsley)
(½ tsp garlic powder)
(½ tsp onion powder)
(¼ tsp salt)
Pinch of pepper
¼ tsp paprika
3 tbsp freshly squeezed lemon juice
Zest of one lemon
Up to ½ cup milk
Directions
Whisk together mayo and sour cream until well blended
Add all herbs, spices and lemon juice and zest and mix well
Depending on what you will use this for add milk until you have consistency you want
For salad dressing more milk
Add extra spices or lemon - adjust to your taste
For the dip I made I didn’t use any milk as the lemon juice gave the constancy I wanted for it
Can be stored for up to five days in the refrigerator
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