If you're still sticking to your New Year's resolution for healthy eating, you might want to skip this blog post.
This recipe for homemade ranch dressing decidedly does not fit in that category.
However, it is delicious, even though it's a splurge. Honestly, I've never eaten a better version. It was delicious on baby carrots, potato chips and homemade chicken nuggets (for which I will share the recipe tomorrow).
I used about half the mayonnaise and milk it calls for, because Rob and I don't need to eat four cups of ranch dressing by ourselves.
Also, I plan to experiment with substituting some of the mayo for fat-free plain yogurt, to try to make it less of a guilty pleasure.
Fresh Ranch Dressing
Originally from Barbara Voight, Pound, Wis.
2 cups mayonnaise
1/2 cup milk (I used plain almond milk and it worked fine)
1 1/2 teaspoons vinegar (I used apple cider vinegar)
1/4 teaspoon Worcestershire sauce
1 green onion, finely chopped
1/3 cup grated Parmesan cheese
1/4 teaspoon dill weed
1/8 teaspoon pepper
Whisk together all ingredients in a large bowl. Pour into a large jar with a tight-fitting lid. Secure lid and store in refrigerator up to two weeks.
Makes 4 cups.