Remember how I said I am a "dash of this - pinch of that" cook? The problem with this is when I make stuff I really like, I never know exactly what I did to get it to come out that way. Like the ranch style dip I made last night. Yep, freestyle cooking strikes again. I do remember the ingredients I used though! Hopefully if I make note of them while I still remember, it will help the next time I want to make dip or dressing.
"Home on the Ranch" Dip
Sour Cream (I am guessing about one cup)
Regular Mayonnaise - I started with a couple really big spoonfuls, and then added more to get the texture I wanted. Probably ended up with 1/3-1/2 cup mayo.
(possibly whipped salad dressing/sandwich spread would work as well)
Flavor time!
Chives - 1 tsp. -ish I took some in my hand and crumbled it into finer pieces in the dip.
Oregano 1/2 tsp.
Garlic powder 1/2 tsp. (possibly a bit more, what can I say? I like garlic!)
Thyme 1/4-1/2 tsp.
Dill weed 1/8 tsp. Just a tiny dash.
Salt and Pepper to taste. This means I took the S&P shakers and went *shake shake* "Yeah, that looks good."
The dip was very tasty on fresh veggies and on salad. If you decide to be brave and try this at home, and you want to make it more pourable for salad dressing use, I would suggest adding milk or buttermilk 1 Tbsp at a time until it looks like salad dressing.
This stuff tasted terrific to me. My favorite features of this dip:
*I can use different types of sour cream, from the "All Natural" one that is just milk and cream and cultures, to the "low fat/lite" versions.
*It's super-quick to make, took me literally 5 minutes and most of that was opening spice jars and going "Hmmm... nope. Yeah, want some of that. Ooh, definitely this one!"
*I can make sure there's nothing in there that causes problems for my family.
No Hydrogenated oils
No High-Fructose Corn Syrup
No Monosodium Glutamate/MSG a.k.a. instant headache
No artificial flavors or colors
But even with all these "No-nos" there is zero sacrifice on taste. It's YUMMY!
Great ideas!
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