Roasted Garlic Ranch Dressing

Grant has an extreme fondness for Ranch dressing but I can't stand Hidden Valley. We keep it on hand for him but if I'm making a salad for a nice family dinner or for company I won't put that stuff on it. I've tried several recipes for Ranch style dressings. I've tweaked them and played with them and this one is the winner.

It's also really good in the summer with half an avocado (or more if you like) blended into it. Of course if you add the avocado leftovers can't really be saved because they'll brown.

If you give this a try let me know what you think.

Garlic Ranch Dressing

• 6 cloves garlic, roasted
• 1/2 c milk
• 1/2 c sour cream
• 1/2 mayo
• 1 T cider vinegar
• 2 T fresh or 1 t dried parsley
• 2 T fresh chives ( or the green from 1 green onion, but use chives if you can. The flavor is so much better)
• 1/2 t seasoned salt
• 1/2 t pepper

Put the garlic, milk, sour cream, mayo and vinegar in a blender or food processor and blend until smooth.

Roughly chop the herbs. Add the herbs, salt and pepper to the food processor and pulse a few times. If you over process/blend it your dressing will turn green. It will still taste good but it’ll be green.

Dressing will look a little thin. Put it in a jar in the fridge for 15 minutes or so to allow it to thicken up.

*If you want to extend the shelf life of the dressing use canned evaporated milk instead of fresh.