Community Pick
Texas Ranch Dressing
photo by FrenchBunny
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
- Serves:
- 12
ingredients
- 3⁄4 cup mayonnaise
- 1⁄2 cup buttermilk
- 1 tablespoon minced parsley
- 2 teaspoons minced onions
- 1 -2 garlic clove, minced
- 1⁄2 teaspoon coarse-ground black pepper
- 1⁄4 teaspoon salt
- 1 dash white vinegar (optional)
directions
- Combine all the ingredients in a large lidded jar and shake well.
- Chill at least 30 minutes.
- The dressing keeps, refrigerated, at least 5 days.
- VARIATION: Add one or two minced fresh or pickled jalapeños.
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Reviews
-
Yummy, and very easy! This is a delicious creamy ranch dressing. I made this for a fresh spinach salad. It was super! I used the dried parsley, so only put in 1 teaspoon. And I put in 1 teaspoon of the white vinegar. Used 2 cloves garlic and chilled it for an hour. This is good stuff!! Thanks Miss Annie!!
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This recipe appealed to me because of the fresh ingredients instead of powdered. I made it more like a dip, so I used sour cream instead of the the buttermilk, and thinned it with just a tiny amount of milk. The flavor of the fresh ingredients really made a difference. We loved it. Next time I will just use one clove of garlic - I used two large ones and it was a bit garlicky for our taste, but outstanding anyway. I'll definitely make it again.
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Tweaks
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What a wonderfully flavored dressing! I noticed that I was completely out of dressing this morning while packing a salad for DH's lunch. I remembered this one was in my cookbook, so I quickly mixed it up in no time at all. My DH called me at lunch and wanted to know what kind of dressing was in his lunch, because "It was the best dressing he had ever had". I enjoyed it for lunch too. The only change I made was I used about 1 t. of onion salt instead of chopped onion (to save time) and omitted the salt. I will definitely be making this again, maybe adding a chopped jalapeno next time to give it a try! Thanks MissAnnie!
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This recipe appealed to me because of the fresh ingredients instead of powdered. I made it more like a dip, so I used sour cream instead of the the buttermilk, and thinned it with just a tiny amount of milk. The flavor of the fresh ingredients really made a difference. We loved it. Next time I will just use one clove of garlic - I used two large ones and it was a bit garlicky for our taste, but outstanding anyway. I'll definitely make it again.
RECIPE SUBMITTED BY
Miss Annie
United States