PEPPERCORN RANCH DRESSING RECIPE RECIPES

The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics. To recreate that taste, this recipe is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on. It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed. If you don’t like the zip of mustard, try hot sauce or Worcestershire sauce instead — or simply omit for a milder taste. To make a thick dip instead of a pourable dressing, reduce the amount of buttermilk to 1/4 cup.

Provided by Julia Moskin

Total Time 15 minutes

Yield 4 to 5 cups dressing

Number Of Ingredients 12

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 34, UnsaturatedFatContent 1 gram, CarbohydrateContent 2 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 2 grams, SodiumContent 65 milligrams, SugarContent 1 gram

This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.

Provided by Ali Slagle

Total Time 5 minutes

Yield 1 cup 

Number Of Ingredients 6

• Ingredients