October 3, 2012
You can thank Julie Robles— chef, friend and ambassador of deliciousness– for this amazing recipe. Her ranch, as a dip or salad dressing, is so good I basically want to fall head first into it and lick the bowl clean. It calls for dried herbs, which I normally shy away from since I’m lucky enough to live where fresh herbs grow year around. But as we head into winter, it’s nice to have options when fresh herbs aren’t available. The dried herbs give those traditional ranchy green flecks, but besides that similarity, this ranch goes way beyond anything of the Hidden Valley variety.
Once mixed, you can store it in a mason jar or container of choice in the fridge for about a week. Note about dried herbs: they don’t keep well for long once opened, so taste yours before mixing them up.
Julie’s Classic Ranch
1 cup buttermilk
1 cup mayonnaise — Julie recommends Best Foods or Hellman’s for all you East Coasters
½ teaspoon garlic powder or one fresh garlic clove
¾ teaspoon onion powder
2 teaspoon dried parsley
1 teaspoon dried dill weed
½ teaspoon salt
1/8 teaspoon fresh cracked black pepper
Dash of Tabasco
Whisk ingredients until smooth and “ranchy.” If you want to jazz it up, you can add a squeeze of lemon juice and some fresh chives. You’re so fancy!