Herbed Ranch Dressing

Here's a twist on a traditional Ranch Salad Dressing.  You'll use green onions or chives, parsley, and cilantro.  Of course you can make this according to your personal taste.  I have found when making mayo-based dressings or dips I use half regular mayo and half low-fat mayo (and only Hellmann's!)  If I use just light mayo, within a few days it becomes very watery.  Made half-and-half, it will hold it's consistency.  This recipe uses a different technique.....light mayo and olive oil.  And after one week, it is still emulsified and thick.

It's a slightly different version of what you're use to, but still so good.  As soon as this batch runs out, I'm going to try a copycat recipe of the Jalapeno Ranch that they serve at Big River Grill.....and that stuff is good, too!

HERBED RANCH DRESSING (Makes approximately 3 cups)

3/4 cup light mayo
3/4 cup light sour cream
1 Tbsp olive oil
1 Tbsp lemon juice
1/4-1 cup buttermilk
4 green onions (only the green parts) or 1 small bunch of chives
3 Tbsp chopped fresh parsley
3 Tbsp chopped cilantro
1 clove garlic, minced, 1 tsp (I double this amount)
1/2 tsp salt
Freshly ground black pepper to taste

Combine all of the ingredients in a blender or food processor.  Start with 1/4 cup of the buttermilk and blend for 10 seconds.  Check the consistency and taste and blend in additional buttermilk as desired.  Add more buttermilk for dressing and less for dipping vegetables.  Store in an airtight container in the refrigerator.