Y’all, ranch dressing just makes everything better!
As I try to fill my diet with more fresh veggies, this is something that will definitely help. And I can feel better about it because it’s homemade, not a bottled store-bought version with lots of preservatives and additives.
You can make it even healthier by using low-fat mayo and sour cream or subbing Greek yogurt for the sour cream.
What You Need:
¾ cup mayonnaise
¾ cup sour cream
1 tbsp. olive oil
1 tbsp. lemon juice
¼-1 cup buttermilk
1 small bunch chives
Small handful parsley
1 clove garlic, chopped
½ tsp. kosher salt
Freshly ground black pepper
What To Do:
Combine all of the ingredients in a blender or food processor starting with ¼ cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator. Recipe from Annie’s Eats
Chelsea is currently pursuing a Master’s Degree in Student Ministry at SWBTS. After a life changing summer on missions in college, God called her into spending a life serving students, more specifically discipling and loving girls. She served for 2 years as student minister at Oak Meadow Baptist Church in Austin. She integrates cooking with the gospel on her blog, Taste and See, and enjoys a good iced latte, thrift shopping, and cuddling with her puppy, Ringo.
March’s Rooted in Christ theme is Patience
Reading God’s Story Schedule today, 3/21/13: Joshua 11-14.
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Thank you to today's guest blogger for sharing with us all!