I am getting ready to head to Nashville this week. I am so excited to be a Community Leader at Blissdom. It is my first big blogging conference, and I am really looking forward to meeting other bloggers that are as passionate about good food and blogging as I am. Not only that, but I am so excited to visit Nashville. I have always wanted to go there, and now I will be there for 5 days. It is nice to get out of my yoga pants, actually put makeup on, and talk to grown ups. I will miss my husband and children, but I know that I will come back inspired and ready to be a better blogger. If there are any places that I have to see, or restaurants that I need to know about, can you leave it in the comments section? Thanks, I appreciate it.
I do not think that it is a secret that I do not like mayonnaise. I do not even allow it into my house. It’s a problem. I usually steer clear of anything creamy. My husband and children love to put ranch on just about anything. It pains me to buy it in a bottle, but there are some fights not worth fighting, you know? I made fried pickles a few weeks ago for an assignment for Betty Crocker, and I made this ranch dressing to dip the pickles into. I am now obsessed. This dip/dressing is so fresh tasting from all of the herbs, and just perfect for dipping carrots into. Or fried pickles. Or french fries. It might even make an appearance in another recipe coming up here soon. If I were you, I would check back to see what it is all about.
1 cup sour cream
1/2 cup buttermilk
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 teaspoon apple cider vinegar
pinch cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup flat leaf parsley, chopped
2 tablespoons fresh dill, chopped
1 tablespoons fresh chive, chopped
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- pinch cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flat leaf parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoons fresh chive, chopped
- Mix together the sour cream, buttermilk, garlic, Worcestershire, vinegar, cayenne, salt, and pepper.
- Add the fresh herbs.
- Stir well. Check for seasoning. I find that it needs a lot of salt and pepper. If the dressing is too thick, thin it with a little more buttermilk.
- Put in a jar, and keep in the fridge, it should keep for about a week. It just tastes better and better as it chills.