Ranch Dressing is Soooo Good.....Once in Awhile

I've had an opened quart of low fat buttermilk in my fridge for over a month now...it was used for Irish soda bread on St. Patrick's Day....As I was facing finishing our taxes today, I had a hunger pang for some biscuits. I found an easy recipe using buttermilk, mayonnaise, and self-rising flour, along with your favorite herbs. That sounded good and right up my alley because I have a little herb garden going outside and I love clipping them for stuff. The biscuits were OK, nothing that special really and one large one satisfied my hunger, spread with butter and honey right out of the oven ....anyway when I was making them and mixing the buttermilk with the mayonnaise, the smell of it reminded me that these are some of the ingredients in Hidden Valley Ranch Dressing. Since I still had about 1/2 cup of the buttermilk left, I decided to attempt making my own dressing, smaller version. I quickly searched for a recipe and found several, then kinda made my own up. My first taste of it was not great, but I knew not to tweak it till it had had a chance to mingle all together for awhile.

I went back to scratching my head and pouring over the tax forms hoping to find better results each time, but, have to pay IRS this year. I really don't mind paying taxes, but Darn it anyway. I just wish those we entrust to spend the money wisely would do so. California is in such debt I can't understand any of it! Yet we get a refund from State this time.......Huh?

Well, after letting the dip/dressing sit in the fridge for a few hours it was testing time, so I opened a small pack of Lays potato chips (stolen from my husband's lunch stash). It was soooo good. I decided a wedge of lettuce would be the perfect salad for our dinner as Steve loves Ranch dressing. It's not time for dinner yet, but I know he will like it. I have some frozen chicken strips and that with an herb biscuit will make a nice and easy dinner I think.

Try it sometime when you have buttermilk that is going to spoil soon. I always knew that buttermilk lasts a long time once opened. A sniff can tell you right away if it is spoiled. I sniff almost everything before I add it, do you?

Here's what I whisked together, right in the measuring cup:

1/2 cup low-fat buttermilk

2 heaping tablespoons of mayo

1/2 teaspoon dried parsley flakes

1/2 teaspoon seasoned salt (I use Beau Monde)

dash of garlic powder

dash of onion powder

dash of each, dried thyme, dill, and tarragon

one fine grind of pepper medley (optional)

Like I said, it was good as a dip and I know it will be killer on lettuce. I usually actually prefer a lighter and simple vinegar or lemon and olive oil, salt and pepper type dressing which I make right over the salad and toss.

I really splurged on fats and carbs more than I ever do today, but a girl needs comfort food once in awhile.