Sunday, September 18, 2011

Our First Party :)

Though Jeff and I have only lived in Bakersfield for two weeks it feels like so much longer. I miss my mom and grandma and was really looking forward to them coming out to visit. They had only seen the apartment in pictures and since we finally got the place cleaned up and put together it was an absolute perfect time to have them come out for a party. We also happened to be celebrating my grandma's 75th birthday!

Homemade Ranch DressingWe put together all of the fixings for tacos, sat around the dining table and talked and ate and enjoyed really yummy food! The highlight of our lunch was the homemade ranch dressing I made this morning. I've never made anything like it before and it turned out absolutely perfect!

It had just enough zing to it without being overpowering. Ranch is something I typically associate with just salads or dipping but this particular recipe has me imagining all the different things I can do with it!

Homemade Ranch Dressing

No preservatives. No high-fructose corn syrup. Creamy, tangy homemade ranch dressing in 5 minutes!

No preservatives. No high-fructose corn syrup. Creamy, tangy homemade ranch dressing in 5 minutes!


  • 3/4 cup mayonnaise

  • 3/4 cup sour cream

  • 1 Tbsp olive oil

  • 1 Tbsp lemon juice

  • 1/4 to 1/2 cup buttermilk

  • 1 small bunch of chives

  • Small handful of parsley

  • 1 clove garlic

  • 1/2 tsp salt

  • 1/4 tsp white pepper


  1. Place all ingredients with 1/4 cup of buttermilk in a blender

  2. Blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping, more for dressing.

  3. Store in an air-tight jar in the fridge.

Nutritional Information Calories: 102.3 | Fat: 10.7 | Fiber 0 WW Points: 3


Yields: 16 2-Tbsp servings

Adapted from The Gourmet Cookbook, 2004

Estimated time: 5 minutes

As you can see from the photo mine came out a bit greener than what is expected. Truth be told a "bunch of chives" and a "small handful of parsley" is fantastically vague. Pretty sure the reason mine came out so green was because I over estimated the amount of chives and parsley required. Regardless, it tastes wonderful and I look forward to making it again in the future!

Tomorrow I will have to tell you about the positively divine cream cheese bundt cake I made!

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