By the way, this whole ranch debacle isn’t the first time I’ve done a complete about-face on a strongly-held opinion. Years ago, I would describe myself as “not a dog person.” Not to say that I hated dogs or anything like that, I adored my childhood dogs, I just didn’t want anything to do with other people’s dogs. I thought other dogs were both unhygienic and inconvenient; I didn’t understand why my friends started voluntarily acquiring these living, drooling, obligations. As this blog very clearly documents, however, I am now just as strongly of the opinion that I am very much a dog person. Our current foster, Bojo, appears to be pleased that I have changed my mind on this issue (PS adopt him!):
But let’s get back to this salad dressing business. I served the jalapeno ranch dressing on a kale salad with mango, toasted pecans, chevre, and avocado for a “ladies night” recently. We also enjoyed the leftovers “the old fashioned way” – i.e., with carrot sticks (for me) and veggie straws (for Husband).
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 1/2 cup light mayonnaise
- Juice of 1 lime
- 2 tablespoons chopped fresh chives
- 1/3 cup fresh cilantro
- 2-3 jalapenos, seeds and stem removed
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh garlic
- 1/4 cup milk (optional)
- 1 teaspoon white vinegar
- Place all ingredients in a food processor, except milk.
- Pulse until the dressing is smooth. Add milk gradually if the mixture is too thick.
- Chill until ready to use.