I am a condiment girl. I love dips, sauces, and dressings. I am also a resourceful girl. Put these two together and you get sun dried tomato ranch dressing.
I’ve said it before and I’ll say it again. I like to use what I have on hand! If I have leftovers or I bought an item for just one recipe, I absolutely need to find a way to incorporate it into another dish. I don’t like to waste or throw things away. So one night for dinner, I decided I wanted to make a “gyro-ish” type meal, but not Greek tasting. So I had the naan (Indian yes, Greek no), some citrus marinated chicken breast, diced cucumbers and tomatoes and I positively needed a sauce to drizzle over the top. I had a jar of sun dried tomatoes with herbs in oil in my fridge that were just begging me to use them. Tah-dah! I came up with this dressing. My hubs and I loved it! He said, “This dressing is blog worthy.” Yeah, he’s a keeper 🙂
This dressing is delicious on salad. Yummy on “gyro-ish” type foods 🙂 And would even be great with some carrot sticks for dipping.
Sun Dried Tomato Ranch Dressing
- 1/3 c. sour cream
- 3/4 c. mayo
- Juice from 1/2 lemon
- 1 garlic clove
- 1 green onion
- 4 sun dried tomato halves
- 2 glugs worcestshire sauce
- 4 tbsp. milk
- dash of cracked black pepper
Put all ingredients in a blender and blend until smooth. Keep in an airtight container in the fridge.
Who doesn’t like ranch? I’m sure there are some of you
weirdos folks out there, but most people love it! In case you weren’t aware of this little tidbit, homemade dressing tastes a lot better than bottled. It’s pretty easy and the benefit is, it’s fresh! And most likely, you will have most of the ingredients to make dressing in your pantry or fridge. You can also say, hey I made that, instead of, hey I bought that at the grocery store and took off the cap for you. Seriously, which one is more impressive?
A bell pepper makes a great ranch dip vessel. Prettier than a bowl, huh?
Now, this recipe is primarily for a dip. However, you can add more milk to it to thin it out a little more for dressing. However, I like my ranch dressing a little on the thick side so this recipe works well for me. It tastes delicious as a dip for veggies, chicken strips or nuggets, or on your favorite green salad. Try it, you’ll like! (If you know what show that’s from, bonus points for you.)
1 c. plain greek yogurt
3/4 c. mayonnaise
1 tbsp. worcestershire
1/4 tbsp. red wine vinegar
1 tsp. frozen basil cube, melted (ever see these in the frozen section of the grocery store? love ’em!) or 1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried dill
1/4 tsp. salt
1/4 tsp. pepper
1 green onion, thinly sliced
1 garlic clove, finely chopped
1 1/2 tbsp. milk (more can be added if you like your dressing thinner)
Whisk all ingredients together and refrigerate. Best if served after it has set awhile. Let those flavors meld together! And if you think it’s too thin, it will set up further in the fridge. Enjoy!