Friday, my husband said he needed to bring “yellow and green snacks” to work today.
It’s the BCS championship game today. Seems when a team from your state is playing, it’s kind of a big deal.
To go with the veggies I made hummus and ranch.
(I did this while making my dinner with jarred pasta sauce. Balance my friends, balance)
This is probably not good for you.
But it is good.
Homemade Buttermilk Ranch:
- Equal parts mayo and plain yogurt (greek is fantastic, but other stuff works as well). I generally use about 1/3 c of each
- Salt and pepper to taste
- dried parsley-about 1 t
- garlic-either minced or powdered, spoonful of minced or 1/2 t of powdered
- Buttermilk-enough to reach desired consistency (this can totally vary depending on what you like, but I’d make sure I had at least 1/2 a cup)
In a bowl combine yogurt and mayo. Mix well.
Add in black pepper. If you’re me, this is the best part. So you add a ton.
Add in garlic and then parsley. I add parsley cause it looks prettier. If you have none, you can leave it out. (And fresh parsley, finely chopped, would be extra pretty I bet)
mix it all up. It’s super thick
Introduce buttermilk to your dressing.
I love super thin ranch on salads, so homemade is great because I can control that. Since this was for dip, I went thicker. Whatever way you like, add a little buttermilk at a time until it’s the right consistency for you.
It’s pretty quick to make, and if you’re picky on ranch like me, it saves you from buying bottles of weirdness and throwing them away. This is tangy, peppery, and easily adjusted to what you like.
And it lets you feel like a way better wife than you would sending your husband with a bottle of Hidden Valley.