Ranch dressing

Tam West

This recipe forms part of the August 18 meal planner created in partnership with New World. Use a screw top jar to make this dressing to keep in the fridge, shaking well before each use, for use in salads (see warm winter salad on cheesy polenta), as a dipping sauce for crudites, chicken wings, fried snacks and chips, or drizzle it on a baked potato, tacos, and sandwiches.

Ingredients

½ cup	Sour cream
½ cup	Buttermilk
1 Tbsp	Cider vinegar, up to 2 Tbsp to taste (juice from a jar of pickles is even better)
1 tsp	Garlic powder
1 tsp	Onion powder
1 tsp	Mustard powder
1 tsp	Hot sauce, up to 2 tsp to taste
½ tsp	Sea salt flakes
1 small handful	Dill, chopped
1 small handful	Chives, chopped

Directions

1. Whisk all ingredients except fresh herbs in a bowl until smooth.
2. Add fresh herbs, check for seasoning and store in a sealed container in the fridge for up to a week. Shake to combine before using for salads and sandwiches, to drizzle over chicken wings and baked potatoes and as a dip for raw veges and fries.

This recipe forms part of the August 18

meal planner

created in partnership with New World.