I’m writing this post in the passenger seat of a vehicle that’s in a caravan on the way to the beautiful Blue Ridge Mountains for a celebration of Christmas. That has nothing to do with this post, really. Just wanted to let y’all know.
But aren’t y’all excited about Christmas? Geez. I am. I’m still a child, though. I guess I should finally admit to the world that I still watch cartoons and jump up and down when I’m excited and absolutely adore musicals, sing-a-longs, and anything else that has a singing character in it. The other night my dog slept on my side of the bed while I slept under the Christmas tree because it was too beautiful to leave. Charlie Brown makes me cry. The Grinch warms my heart. And y’all know baby Jesus was the cutest baby ever.
This recipe isn’t really a Christmas recipe by tradition, but you know what people serve at parties? Crudités (I can picture people jumping up from their chairs, “Crew dytes?” It’s really just a fancy French word for raw veggies and dip, pronounced crew-deh-tay). And you know what holiday hosts lots of parties? Christmas. So, there ya go.
I kind of grew up with my mom making this ranch dressing and every time she did I remember being so impressed. I guess when I was seven I thought there were trees that had ranch dressing siphoned out of them like maple trees. Who knows. But this stuff is delicious. She used to make this, like, 16 layer salad with tons of random things in it and it was topped with her ranch dressing. It was the bomb. Mother, if you are reading, make this salad? Hmm?
And, man, y’all know I love making stuff that’s chemical free for our little ol’ bodies.
mommy’s ranch dressing
1 garlic clove
2 tbsp fresh chives, finely chopped
1/3 cup flat-leaf parsley, finely chopped
~1 cup mayonnaise
~1/2 cup sour cream
pinch of salt
pinch of white pepper
pinch of onion powder
buttermilk, to desired consistency
Mince the garlic clove and sprinkle a little salt over the top. Mash the garlic and salt together with a fork until well combined. Put in a bowl with the chopped parsley and chives.
Add the mayonnaise, sour cream, pepper, and a little more salt. Mix together.
Add as much buttermilk as you’d like. If you like your dressing thicker, just add a little. If you like it thin, add a little more. Keep tasting it along the way and adjust the flavors based on what you think it needs. Keep in the fridge in a jar (and remember that spices will get stronger as they sit).
That’s it! You’re done! The thing about this dressing is that everything in it is crazy adjustable to personal taste. Don’t like as much mayo? Psh, add less. Want more garlic? Add it. I almost listed the ingredients as “some of this” or “some of that.” You can even get crazy, people. Add hot sauce, or other spices, or whatever your heart fancies. And then, dadgummit, get some raw veggies and crudité it up!
Update on the trip: we’re currently driving up a mountain near Asheville, my husband’s ears are popping, my brother-in-law and his fiancé are sleeping, and we’re listening to the glorious sounds of a very She & Him Christmas. Really, was there ever a more beautiful place than the mountains? I’m in love with them. Thank you, Jesus, for a beautiful earth.
Merry Christmas, y’all.