Have you ever been to a wedding or some other large scale event and had the salad or fresh veggies with the buttermilk ranch dressing and wondered why the store bought dressing doesn’t taste as good… and light… and fresh? Apparently you have to grow herbs in a window box or something in order to get that taste… or at the very least buy them fresh from the farmers’ market.
Well… the farmer’s market isn’t open yet and even if it was, I really don’t have the time that I think I need to make a “fresh” batch of ranch dressing. Besides, that’s what ranch dressing powder is for, right?
In my quest to remain on the ketogenic eating path, I decided to attempt to make an easy, full fat, somewhat homemade ranch dressing to go with my keto wings… and keto sriracha shrimp… and my cobb salad. The back of the ranch packet calls for 16 ounces of sour cream, but 1. I didn’t want it to be as thick as sour cream can allow, and 2. I wanted it as full of healthy fats as possible.
Super easy, super delicious, this recipe only has 4 ingredients and tooke me all of about 10 minutes to make. I’m not a carrot and celery sticks kinda chick, but this dip had me searching my fridge for something else to eat just so I could dip it in the ranch dressing! Shameful, I know… but it’s just that delicious!
I tried to get a better picture, but with this pollen falling as heavily and disrespectfully as it has been, taking a picture in natural light and having pollen-speckled ranch dressing was a chance I just wasn’t willing to take…