Dairy · Sides

Ranch Sour Cream

Ranch Sour Cream

We rarely buy commercially made salad dressing, but I will admit to a weakness for Ranch and every once in awhile, I cave and buy a bottle of it.  But, after a salad or two, the nearly full bottle ends up getting pushed further and further towards the back of the fridge until it passes its expiry date and eventually gets tossed.

This is a great solution!  We always have sour cream in the house, and with a little doctoring, I can have that  ranch taste whenever I want it.   It is a small batch so it is quickly used which means I have a little more fridge space.

Serve this with baked or campfire potatoes or to top off your chili.  Also great as a dip for fresh veggies (or potato chips, I wont tell).

 

IMG_1653
Ranch Sour Cream

Ranch Sour Cream

1/2 cup sour cream

2 teaspoons apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried dill

1/8 teaspoon salt

freshly ground pepper

1 – 2 Tablespoons milk, if needed

Stir first 7 ingredients together.  If you find mix is too thick, thin with a little milk, adding one teaspoon at a time.    Let stand 30 minutes for flavours to blend.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s