But as we started eating more healthily, it seemed just so wrong to drown our CSA vegetables in a mix of completely artificial ingredients.
Homemade ranch it was. And seriously, it's so easy to make (and doesn't have any weird or expensive ingredients, which is a huge annoyance to me in most ranch dressings). I throw everything in an empty yogurt canister, blend the whole thing with my immersion blender and pour it into a glass jar. I don't even bother measuring at this point, because I've made it so many times.
It's really embarrassing how much I love this ranch dressing. In fact, the other night I was eating some Triscuits dipped in ranch and Bart said to me, "Is the ranch really necessary?"
I couldn't quite bring myself to tell him that a better question might have been, "Are the TRISCUITS really necessary?"
(adapted from Annie's Eats)
Makes about 1 cup
2 T buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
½ T olive oil
½ T lemon juice
½ t chopped garlic
¼ t salt
A few twists of black pepper
1 small bunch chives or three 4-inch pieces of green onion (the green part)
Small handful cilantro (you could use parsley, but I find the taste of parsley really harsh and cilantro gives it more of a "ranch-y" taste to me. Or try basil instead - it gives it a really summer-y flavor)
Put everything in a container with tall sides and blend with an immersion blender (or . . . put it in a blender and blend until smooth (which is what I did until the fateful day Ella learned to open the cabinets, pulled out the glass blender and smashed it on the tile kitchen floor)).
Store in the refrigerator for up to two weeks (I've never had mine go bad, but then I'm eating it with triscuits, so what do I know?).