Creole Ranch Salad Dressing

Submitted by WiGal

"Posting for safekeeping--from Hellchef site. "Here's a zesty take on the traditional ranch salad dressing. Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!" Estimating the serving size."

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1⁄3 cup sour cream
• 1 fresh garlic clove, diced fine
• 3 tablespoons buttermilk
• 3 tablespoons vinegar
• 2 tablespoons fresh basil leaves, diced fine
• 1⁄4 teaspoon crushed red pepper flakes
• 3⁄4 cup mayonnaise
• salt, to taste
• black peppercorns, cracked to taste

directions

1. Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender.
2. Process this for 20 seconds.
3. Add the crushed red pepper and the mayonnaise.
4. Process for another 20 seconds.
5. Season the dressing with salt and cracked black peppercorn to suit your taste.
6. Process dressing another 15 seconds.
7. If not serving immediately, place dressing in a container.
8. Tightly seal container and keep the dressing refrigerated until use.

Reviews

[IngridH]

I am done scanning ranch dressing recipes- this is the one I'm sticking with. It's fresh, tangy, herby, and not sweet. I could just sit and eat it off a spoon. Since you didn't specify, I used white wine vinegar, and I didn't exactly measure the basil, just filled my palm with chopped herb and tossed it in. It has body, but is not thick- you can coat your salad ingredients without using so much that it's a lettuce soup. I'm very pleased, and while the recipe says 4 servings, I tend to toss my ingredients with just a little dressing until they are all coated, so for me- this is 8 servings. Love it lots- thanks for posting!

 

[SarahBeth]

I used fat free everything (well the stuff I could get ff) to make it easier on my WW points! This was so tangy and zippy! I loved the red pepper and the basil (I used dried) together! It was a really great combo! [Made for Holiday Tag February 2010]

 

[duonyte]

I love being able to use the fresh basil from my garden and so it was nice to be able to use it in this ranch dressing. I did use some kefir instead of the buttermilk, as that was what I had. I did use less mayo than specified - I don't like a predominant mayo taste in salad dressings - and this worked out quite well. This was mixed with coleslaw mix and made a nice accompaniment to ribs this evening.

 

[TheGrumpyChef]

I doubled the crushed red pepper flakes and it wasn't as spicy as I had hoped it would be. Next time I may use a blend of Italian seasonings, because the basil was very prominent in this recipe. It did have a "zing" that I lived very much though! Thanks for posting. Made for Saucy Senoritas for ZWT5.

 

[Sharon123]

Much enjoyed in a lettuce salad and with baby carrots! I made the buttermilk by adding a touch of vinegar to soy milk. Thanks WiGal!