Barbecue-Ranch Dip/Salad Dressing

Barbecue-Ranch Dip/Salad Dressing

This Dressing/Dip is definitely one of my family’s favorites! I make sure to keep a fresh batch made at all times…my husband loves it as a dip for veggies and tortilla chips 🙂 And, my children love it as a salad dressing, baked potato topper and a dip for French Fries and Chicken Bites! It’s so easy to make and can be easily personalized to suit your family’s tastes by adding different herbs and spices 😉
Of course, a BIG “Thank You” to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original version of this recipe!!! It’s a 5-Star recipe in our house!

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Sour Cream (I use Daisy Lite, but full-fat is fine, too)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s, but you can use whatever bbq sauce you have on hand)
  • 3 Tbsp Dried Parsley Flakes
  • 1/2 tsp Garlic, minced (I use the already-minced garlic in a jar (usually found in the produce section))
  • 1/4-1/2 Cup Buttermilk (*usually only needed if you’re making a Salad Dressing; I make my own by adding 1 Cup Milk to 1 Tbsp Lemon Juice or White Vinegar; gently stir and let sit for 5 minutes)
  • 1/4-1/2 tsp Kosher Salt (optional)
  1. Gather the ingredients.
  2. Note: If using Buttermilk (usually only needed for the Salad Dressing version of this recipe; if you’re making this recipe as a dip, the Buttermilk is usually not needed) and you’re making your own, do so now by pouring 1 Tablespoon of White Vinegar or Lemon Juice into a 1-Cup measuring cup; then add milk (I use Whole Milk, but any fat % Milk is fine) to the Vinegar/Lemon Juice to almost fill the 1-cup measuring cup; gently stir and let sit for 5 minutes while preparing the remaining ingredients.
  3. While the Buttermilk is forming, place all of the remaining ingredients into a large bowl and whisk until thoroughly combined.
  4. To dilute/thin the dressing, add some Buttermilk, a little bit at a time, until you reach the desired consistency.
  5. Pour into a jar/vessel, cover with lid or plastic wrap and refrigerate until ready to use.
  6. Enjoy!
Appetizers, Hors d’Oeuvres, Salads, Side Dish, Snacks



Chopped Salad with Barbecue Ranch Dressing

Chopped Salad with Barbecue Ranch Dressing

Oh my gosh! I could eat this salad every day! The combination of the fresh, crunchy lettuce, the salty bacon pieces and the slightly sweet BBQ Ranch Dressing is something that words just cannot accurately describe!! I am forever indebted to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original recipe of this awesome salad (“Cowboy Chopped Salad”), which I have made a few minor adjustments to to make it allergy-friendly and GF for my family 🙂 Enjoy!!!

The Bacon:

  • 12-15 Slices Thick or Regular Bacon (Cooked and chopped into bite-size pieces)

The Barbecue Ranch Dressing:

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Lite or Regular Sour Cream (I use Daisy Lite Sour Cream)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s )
  • 3 Tbsp Dried Parsley
  • 1/2 tsp Garlic, chopped
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)
  • 1/2 – 3/4 Cup Buttermilk (I make my own by pouring 1 Tbsp White Vinegar into a 1 Cup measuring cup and adding enough Whole Milk to fill the rest; gently stir and let rest for 5 minutes.)

The Salad:

  • 1 Large Head of Lettuce (I use Romaine Lettuce, but Iceburg, Green or Red Leaf Lettuce, etc. is great, too)
  • 1 Cup Grape Tomatoes (halved)
  • 1-2 Chopped Green Onions/Scallions (I use both the green and white parts)
  • 3 Cups Shredded Cheddar Cheese
  • Pico de Gallo (Topping; I use store-bought once my garden has gone dormant)
  1. While the bacon is cooking, begin making the BBQ Ranch Dressing.

The BBQ Ranch Dressing:

  1. In a medium-size bowl, whisk together all of the dressing ingredients, except for the Buttermilk.
  2. Once all of the ingredients are thoroughly combined, add the Buttermilk 1/4 cup at a time until desired consistency is reached. Reserve any leftover Buttermilk in the refrigerator to add to the dressing later, as it will thicken over time.
  3. Cover and refrigerate the dressing until ready to use.

The Salad:

  1. In a very large bowl, place all of the salad ingredients, except for the Pico de Gallo, and gently toss to mix (reserve some of the Cheese and Onions for toppings).

Putting it All Together:

  1. To serve the salad, you can set up a station with the large salad bowl as center stage with the Bacon served in a side bowl (for non-bacon-eaters), as well as the Pico de Gallo and any other toppings that you want to serve separately. You can also serve the BBQ Ranch Dressing separately or sparingly toss on the salad, so individuals can add more if desired 😉
Dinner, Lunch, Main Dish, Salads, Side Dish, Snacks



Baked Turkey-Ranch Meatballs with Spicy Avocado Sauce (Gluten Free)

Baked Turkey-Ranch Meatballs with Spicy Avocado Sauce (Gluten Free)

Oh my goodness! These savory and slightly sweet meatballs paired with the spicy Avocado dipping sauce is out of this world!!! I always make a triple batch when I’m making any type of meatball, so I can freeze some for another busy night. However, after making a triple batch of these yummy meatballs, I didn’t have enough to freeze…my family LOVED them and not only went back for seconds, but thirds 🙂 I served this with a fresh salad, topped with cucumbers, strawberries and a store-bought Honey Poppy Seed dressing…delicious! I hope you enjoy 🙂

The Meatballs:

  • 3 lbs Ground Turkey
  • 2 Large Eggs
  • 1 Cup Gluten Free Seasoned Bread Crumbs
  • 1/8 Cup + 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons (heaping) Ranch Dressing Powder Mix (I use Hidden Valley Ranch)
  • 1/4 Cup Light Brown Sugar (I do not pack this)
  • 2-3 Pinches Ground Black Pepper

The Spicy Avocado Sauce:

  • 1 Large Ripe Avocado (seed removed and sliced into smaller pieces)
  • 2/3 Cup Mayonnaise (I use Hellmann’s Mayonnaise)
  • 2/3 Cup Buttermilk or Buttermilk Substitute (Since Buttermilk is difficult to find right now, you can make your own: pour 1 Tablespoon White Vinegar (or Lemon Juice) in a 1 Cup measuring cup, then add milk of your choice to fill remaining cup (I used Plain Rice Milk))
  • 3-4 tsp Onion Powder
  • 3 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Black Pepper
  • Dried Parsley (for sprinkling on top)

Making the Meatballs:

  1. Gather the meatball ingredients.
  2. Preheat oven to 375 degrees.
  3. Line 2-3 baking sheets with parchment paper. Set aside.
  4. In a large mixing bowl, combine all of the Turkey Meatball ingredients and mix very well, either with a fork or your hands.
  5. Using a 2″ cookie scooper (or spoon), scoop turkey mixture onto the prepared baking sheets (16 meatballs per sheet). You may either form the meatballs using your hands or just drop meatballs directly onto sheet using the cookie scooper.
  6. Bake for 16-18 minutes, or until inside temperature measures 165 degrees (I usually cut the center-most meatball in half to check for any pinkness).

Making the Spicy Avocado Dipping Sauce:

  1. Gather the Avocado ingredients.
  2. While the meatballs are cooking, blend the Avocado ingredients (except for the Parsley) in a blender or food processor until smooth and creamy.
  3. Pour into serving bowl and top with dried Parsley. Refrigerate until ready to serve.
  4. Once the meatballs are cooked, drizzle some Spicy Avocado Sauce over the tops and serve with your favorite veggie! Yum!!!

*Thank you to californiaavocado.com for sharing the Spicy Avocado Ranch Dressing recipe…I made a few minor adjustments 😉

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish
American



Copycat Chipotle Honey Vinaigrette Salad Dressing

Copycat Chipotle Honey Vinaigrette Salad Dressing

Chipotle’s Honey Vinaigrette Salad Dressing is my husband’s all-time FAVORITE dressing/dip! But, now that we no longer live near a Chipotle restaurant, I decided to make it myself 😉 My husband stated that he likes it even better than Chipotle’s, because he can really taste the Honey! He uses it as a salad dressing, dip, sauce, potato topping, etc. I hope you enjoy it as much as he does 🙂

  • 2-3 Small Chipotle Peppers in Adobo Sauce
  • 3/8 Cup Vinegar (I use White Wine Vinegar for its milder taste, but you can use Red, Apple Cider, Balsamic or Rice Wine Vinegar)
  • 3/4 Cup Canola Oil
  • 1 tsp minced garlic (I use the Minced Garlic in a jar)
  • 3 heaping Tbsp Honey (I use 100% Pure Honey)
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Dried Oregano
  1. Gather all the ingredients.
  2. Using a blender or food processor, dump all of the ingredients into the blender/food processor and puree until smooth.
  3. Pour dressing into desired container and serve. Refrigerate any leftovers. Enjoy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Salads
American, Mexican



Homemade Ranch Dressing/Dip

Homemade Ranch Dressing/Dip

Fresh Herbs make this Homemade Ranch Dressing/Dip extra delicious! Our family uses it on just about everything from salads, fresh veggie strips and baked potatoes to french fries or chips 🙂 Oh, so yummy!!!

  • 1 Cup Mayonnaise (I use Hellmann’s Real Mayo)
  • 1/2 Cup Whole Milk (You can also use 1%, 2%, Skim or Buttermilk)
  • 1/2 Cup Sour Cream (I use Lite, but Regular is fine)
  • 1/4 Cup Fresh Parsley, finely chopped (Flat or Curly)
  • 1/4 Cup Fresh Basil, finely chopped
  • 2 Tbsp Fresh Oregano, finely chopped
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 Tbsp White Vinegar
  • 2-3 tsp Worcestershire Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Pepper
  1. In a large mixing bowl, whisk all ingredients together until well-blended. Add more milk if you want a runnier consistency.
  2. Pour into jars with tight-fitting lids and refrigerate for 1-2 hours.
  3. Enjoy!

I adapted this recipe from Ree Drummond’s “Herby Ranch Dressing,” who I thank from the bottom of my heart for sharing this incredible recipe!!!

Hors d’Oeuvres, Salads, Side Dish