Creamy Lime-Cilantro Ranch Dressing

1 pack (1oz.) Hidden Valley Ranch Dressing Mix 
1 cup mayonnaise

½ cup buttermilk or milk 

1 lime

2 cloves garlic, roughly chopped

½ cup roughly chopped cilantro

¼ cup green salsa

hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2 Tbsp. juice.

Toss in the garlic, cilantro and green salsa. Blend 'er up.

Sample it and add hot sauce to taste.

Make it several hours ahead of time to allow it to thicken.

This recipe can be found here.

Ground Mustard and Garlic Vinaigrette

¼ c. freshly squeezed lemon juice
¼ c. white wine vinegar or rice vinegar

2 green onions, firm parts only, trimmed of the white “furry” ends
4-5 cloves of garlic
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream.

If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving. 

This recipe can be found here.

The Old Spaghetti Factory Creamy Pesto Dressing

INGREDIENTS:3/4 cup oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons grated Romano cheese
2 tablespoons crushed dried basil
1/2 teaspoon salt
1 clove garlic, minced
1/4 teaspoon hot pepper sauce or to taste
paprika, if desired

DIRECTIONS:

Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. This also will made an excellent chicken marinade

can be found at this website

Ranch Dressing

Ranch Dressing

source: Confections of a Foodie Bride and The Gourmet Cookbook, 2004

3/4 cup mayonnaise 
3/4 cup sour cream 
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 to 1 cup buttermilk
1 small bunch of chives or 2 scallions, roughly chopped
Small handful of parsley
1 clove garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Place all ingredients with 1/4 cup of buttermilk in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping or pizza “sauce”, more for dressing. Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.