Rasta Ranch Salad Dressing
Hello Everyone!
Thanks for stopping by today to talk about everyone’s favorite salad dressing or pizza dip or pasta salad dressing or wing dip or ….you get the idea. Of course, it’s Ranch!
How did we survive before the creation of ranch dressing? While the origins of Ranch dressing can be traced to the late 1940’s in Alaska, it really wasn’t until 1972 when mass produced bottled ranch dressing became wildly popular. True confessions, I’m old enough to remember a time when ranch was not the automatic choice for a creamy finishing touch.
I made this dressing for my brother’s infused wedding reception. I also made infused vinegarette and honey mustard dressings that were hardly touched, but we ran out of the ranch!
A couple of weeks after my brother’s wedding, my new great niece through marriage was amazed that ranch can be made from scratch when I whipped up a non-infused version of Ranch on her request. The fact that she is not quite 10 (maybe) gives her a pass on her lack of culinary knowledge. After she had scarfed down her salad with ranch, she thought to ask me how I made it. When I told her some of the ingredients, she informed me that couldn’t be true because she didn’t taste any buttery milk. Baby steps…
1c infused mayonnaise
1/2 c buttermilk
1/4 c sour cream
1 t Salt
1/2 t pepper
1/2 t garlic powder
1/3 c total minced fresh soft herbs such as dill, parsley, tarragon, cilantro, and young thymes leaves
Combine all ingredients in a covered mason jar and ske well until combined . I use a quart mason jar so l can store the dressing in the same container that I used to make it.
Store in refrigerator for up to a week. As with all infused food start with a small serving till you learn your tolerance level. Keep out of reach of pets and children.
Culinarily Yours in Cannabis,
Mary Ann
Culinary Cannabis 
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