Southwestern Ranch Dressing

Southwestern Ranch Dressing

When I was pregnant with my son I had major cravings for Mexican food and citrus fruits. The citrus fruits made sense as I must have been needing the vitamin C, but I have no idea what brought on the Mexican cravings. At least I wasn’t craving chalk as I’ve heard some women (particularly teachers) do. :) Ah, the unexplained occurrences that occur in a woman’s body when she is pregnant. Since then my love for everything Tex Mex has not really waned, the problem is I can only handle the spice so much. My body craves what it cannot handle. This Southwestern Ranch Dressing is a good proxy for me because it has all those mexican flavours without too much heat. Not only that, but it gets me eating veggies which always seem to have trouble finding their way onto my plate.

This is better then any Southwestern Dressing I have tried. The bottled stuff just doesn’t cut it for me and I am always left disappointed. The flavours in this dressing were exactly as always I imagined it should be. The smokiness from the cumin and a little spice from the jalapeno and hot pepper sauce add such a wonderful warmth and depth of flavour that is distinctly Tex Mex, while the dill, parsley and garlic powder make it undesputably a ranch dressing. I have made this often since discovering the recipe and will continue to, as it has replaced the old “boring” ranch dressing in my house.

What is your all time favourite dressing that helps give the veggies a shove onto your plate?

Southwestern Ranch Dressing

Southwestern Ranch Dressing
 
Makes: 1 cup
Ingredients
  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp. milk
  • 1 Tbsp. white vinegar
  • 2 tsp. canned jalapeno, minced
  • ¼ tsp. onion powder
  • ½ tsp. dried parsley
  • ¼ tsp. hot pepper sauce
  • ¼ tsp. salt
  • ¼ tsp. paprika
  • ½ tsp. dried dill weed
  • ⅛ tsp. cayenne pepper
  • ½ tsp. cumin
  • ¼ tsp. garlic powder
  • ¼ tsp. black pepper
Instructions
  1. Whisk all ingredients together in a bowl until well blended.
  2. Refrigerate at least 4 hours before serving so that the flavours can meld.

Adapted from RecipeZaar.

This post was featured on Examiner.com.