RANCH SALAD DRESSING OR DIP METHOD ONE

1 cup mayonnaise
1 cup sour cream
2 Tbsp. olive oil
2 Tbsp. lemon juice
1/4 to 1 cup buttermilk**
1/4 cup coarsely chopped chives
1/3 cup coarsely chopped FRESH parsley
2 Tbsp. fresh chopped dillweed
1 clove garlic
2 Tbsp. coarsely chopped shallot or onion
1/2 tsp. salt
1/4 tsp. white pepper (use black if you don't have white)

Place all of the ingredients into a blender and blend just til smooth about 12 seconds. See note at the bottom for making a dip.

Let rest in the fridge for about 2 hours before using to meld flavors. Store leftover dressing in an airtight container for up top 4 days.

**Note: If making a dip, just put 1/4 cup buttermilk in the blender with the rest of the ingredients. You can add more 1 Tbsp. at a time if the dip is too thick.


RANCH DRESSING OR DIP METHOD TWO

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 Tbsp. dried dill weed
2 Tbsp. dried chives
1/8 cup onion salt
1/8 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

Directions:
Put crackers through blender on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until thoroughly combined.

Pour into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder and mix well.
Put into container with tight-fitting lid.

Store dry mix at room temperature for up to 1 year.
Makes 42 one-tablespoon servings or dry mix.

To use -- Combine 1 to 1 1/2 Tbsp. dry mix with
1 cup mayonnaise
1/2 cup sour cream
1 cup buttermilk.

Mix well. Serve over salad greens. If using as a dip, reduce the buttermilk to 1/4 cup.
Makes 1 1/2 pints of dressing