Garlic Ranch Dressing

Makes ¾ cup

A thick, spicy dressing and dip for the array of vegetables appearing at your table this summer! I include raw garlic in the recipe for a bit of the heat that I miss-out on since excluding cayenne pepper (and all nightshades) from my diet. If raw garlic doesn’t suit your taste, substitute 1 teaspoon garlic powder for the pressed garlic.

½ cup Goof-Proof Mayonnaise

¼ cup high-quality cultured buttermilk or kefir

½ teaspoon finely ground, unrefined sea salt, plus more to taste

¼ teaspoon finely ground black pepper, plus more to taste

¼ teaspoon celery seed

3 scallions, minced

2 sprigs fresh oregano, minced, or ½ teaspoon dried oregano

1 medium clove garlic, pressed through a garlic press, or 1 teaspoon garlic powder (*see cooks note)

In a medium bowl combine the mayonnaise, buttermilk, salt, pepper, and celery seed. Whisk until evenly combined. Add the scallions, oregano, and garlic. Whisk again until the herbs are evenly distributed throughout the dressing. Add more salt and pepper to taste. Refrigerate for one hour before serving. Store tightly covered, in the refrigerator, for up to 5 days.

Cooks note:

If the garlic powder is used , add it with the salt, pepper, and celery seed.

Click here for tips on making homemade mayonnaise.

This post was shared at Slightly Indulgent Tuesday, Fat Tuesday, Real Food Wednesday, and again at this Real Food Wednesday.