Cucumber Ranch Dressing

This easy cucumber ranch dressing recipe is one I adapted from Vivian Howard’s cucumber ranch dressing in her cookbook Deep Run Roots. I stuck pretty close to the original recipe, but I blended it instead of having thinly sliced cucumbers in the dressing itself, and I also added some fresh dill and garlic. I made the dressing a few hours before serving, so the flavors had time to mingle, which made it extra tasty. I drizzled this cucumber ranch dressing on a wedge salad with lots of tomatoes and red onion, and they paired beautifully together.

Cucumber Ranch Dressing

Ingredients:

• 1 English cucumber, peeled, seeded & diced
• ½ cup sour cream
• ⅓ cup mayonnaise
• 2 tbsp buttermilk
• 1 tbsp fresh chives, minced
• 1 tbsp fresh parsley, minced
• 1 tbsp fresh dill, minced
• 1 clove of garlic, minced
• 1 tsp lemon juice
• Dash of Worcestershire sauce
• ⅛ tsp onion powder
• Sea salt and freshly cracked pepper, to taste

How to Make Cucumber Ranch Dressing

Peel the cucumber, then slice it in half lengthwise. Use a spoon to remove and discard the seeds, then chop the cucumber into small pieces and place them in a blender.

Add the sour cream, mayonnaise, buttermilk, chives, parsley, dill, minced garlic, lemon juice, a dash of Worcestershire sauce, onion powder, sea salt, and freshly cracked pepper, to taste.

Blend until creamy and smooth. Taste and adjust seasoning or lemon juice, if needed.

Allow to chill in the refrigerator for an hour or two before serving. Enjoy.