Ranch Dressing
Ingredients
4 cloves of Garlic
1/4 teaspoon salt
1 cup Mayonnaise
1/2 cup Sour Cream
2 tablespoons Parsley
1 teaspoon Dill weed (dry) approx. 2 tablespoon fresh (chopped or minced)
2 tablespoons Chives chopped (dry or fresh)
1-1/2 teaspoon Worcestershire sauce
1/2 teaspoon Black Pepper
1/2 teaspoon White Vinegar
1/4 teaspoon Smokey Paprika (can use plain)
2 dashes Hot Pepper Sauce
Buttermilk
Directions
Mince garlic and then mix with salt and mash it into a paste with an icing knife. (You can use the back of a spoon)
In a bowl, combine all ingredients except for buttermilk.
Once mixed start adding buttermilk until your desired consistency.
Chill for a couple of hours before serving, thinning with more buttermilk if desired.
Note: I pour into pint jars and keep in the refrigerator for about two weeks; watch your sour cream and buttermilk dates; You don’t want to go past those for storage. Of course that’s not a problem here because this stuff flies out of my refrigerator….