Pickled ranch dressing
Ingredients:
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 2 tablespoons chopped fresh dill
- 10 dill pickle slices, finely diced
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon MSG (optional but you should use it for the real Hidden Valley taste)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- pickle brine (probably less than a quarter cup - add until you like the consistency)
Directions:
Add the mayonnaise, sour cream, chopped dill, finely diced pickle slices, garlic powder, onion powder, MSG (if using) and salt and pepper to a medium-sized bowl. Whisk well to combine.
Taste now to see if you think it needs more salt and pepper. I typically go heavy on the pepper.
You can stop now (without the pickle brine) if you want more of a mayonnaise-like consistency to spread on sandwiches.
Add pickle brine from the jar of pickles a little bit at a time and whisk until you reach the right consistency. I usually only need about 3 tablespoons to hit a thick dressing stage, but if you're making this for salads, you might want to add more.
Store in a jar or container with a lid in the refrigerator for no more than 2 weeks.