There's nothing like fresh herbs, greens and veggies from the garden with this tasty ranch dressing for or make a bit thicker to use as a dip!
1 clove garlic
1/4 teaspoon kosher salt
1 cup Sir Kensington's or Primal Kitchen Avocado mayo. These do NOT contain soy.
*Hellmann's mayonnaise is labeled gluten free and I was using it for years until I realized it has soy in it! So goodbye Hellmann's!
**I buy my mayo at Thrive Market online which is less expensive than Whole Foods and I get free shipping! Here's my referral link if you'd like to try them. When you order from my link I receive reward points for more products! So thank you in advance! http://thrv.me/glutenfreelady
1/2 cup sour cream
1/4 cup Italian flat-leaf parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 to 1/2 cup buttermilk (as needed for desired consistency) *Instead of buttermilk I use ½ cup almond milk and squeeze some lemon in and let sit for about 5 minutes. Works just as good! I add a teaspoon of organic cane sugar because of the lemon juice. This is always optional. Do a taste test for your own liking...
Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
***To make Cesar dressing I add in apple cider vinegar, fish sauce and parmesean cheese. No buttermilk, sour cream dill, parsley, paprika or cayenne. Just a little garlic pepper and then a little water. To make more dressing just add more mayo.
Gluten Free Lady