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



Buffalo Chicken Dip

Buffalo Chicken Dip

This is our middle daughter’s favorite food…I seriously think she would eat it for Breakfast, Lunch and Dinner EVERY day of her life if others didn’t step in and insist on some variety in her diet 😉
It really IS delicious, though! Our family doesn’t just eat it as an appetizer or hors d’oeuvres, but as a meal with fresh bread/rolls and a big salad 🙂 A definite 5-Stars in this household!

  • 4-6 Large Boneless, Skinless Chicken Breasts (about 3 lbs.; boiled and shredded)
  • 1 1/4 Cup Hot Sauce (I use Sweet Baby Ray’s Buffalo Wing Sauce because it’s Gluten Free and SO yummy!)
  • 2 Cups Ranch Dressing (I make my own using Hidden Valley Ranch Powder, but store-bought in the bottle is just fine ;))
  • 2 Blocks Cream Cheese ((16 oz) I use full fat Philadelphia Cream Cheese)
  • 3 Cups Shredded Cheddar Cheese (You can also use half Cheddar and half Monterey Jack)
  1. Preheat oven to 350 degrees.
  2. In a 9″ x 13″ (or 4 quart) baking dish dish, mix together the Chicken, the Hot Sauce and 1 1/2 Cups Shredded Cheese until thoroughly blended; Spread out evenly in the pan and set aside.
  3. In a medium saucepan, heat the Ranch Dressing and the Cream Cheese over Low heat until the Cream Cheese has completely melted and the mixture is smooth. Pour this mixture evenly over the Chicken mixture in the baking dish.
  4. Top with the remaining Shredded Cheese.
  5. Bake uncovered for approximately 30-35 minutes, or until edges are bubbly and the top is lightly brown.
  6. Serve with your favorite chips, pita chips, bread, etc. Enjoy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Side Dish, Snacks
American



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