Forever Beloved

Faith, Love & Truth

Homemade Ranch Dressing

If I had to narrow down one condiment that my entire family is obsessed with, this is it.  Homemade ranch dressing.  Actually, as a family we judge restaurants on how good their ranch dressing is.  That is how obsessive we are about it.

We aren’t wine snobs, we’re ranch snobs!

This ranch dressing tastes better than anything store-bought, I can assure you of that.  Before I began making my own ranch, the most popular store brand was my go to.  And now, I can’t even begin to think of eating any other ranch except this one.

The common thing to do is eat it on salads, of course.  But for ranch freaks like us, it goes much further than just a lettuce topper.  We dip everything in it from carrot sticks, to homemade chicken tenders, to pizza to my personal favorite, Doritos!  Everything just tastes better dipped in ranch, can I get an Amen?

I know y’all came here to read the recipe, so I’ll get on with it.

Print Recipe
 Homemade Ranch Dressing
Super flavorful, perfectly tangy, extra creamy homemade ranch dressing that is so good you'll never go back to store-bought again!
Course Condiments
Prep Time 10 minutes
Servings
cups
Ingredients
Course Condiments
Prep Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. In a medium mixing bowl, whisk together the heavy cream, buttermilk, mayonnaise and sour cream. Whisk this very well until combined, all the lumps are gone and it's extra creamy.
  2. Add in all the remaining spices and mix this well to combine. Transfer to an air-tight container and refrigerate. I promise you, homemade ranch just won't taste good until you allow it to chill.
  3. If it is too thick add milk or buttermilk one tablespoon at a time until it's to your desired consistency. Though if you follow the recipe exactly, it should be the perfect consistency for either pouring or dipping.
  4. Because this recipe contains heavy cream, mayo, sour cream and buttermilk, it definitely needs to stay chilled. And it will keep in the fridge for about seven days...if you can keep from eating it all before then, that is! I can assure you it never lasts that long in this house.
Recipe Notes

Share this Recipe
 

Low Carb Chili Cheese Dog Bake

When my husband and I began eating low carb months ago, I had no idea how I was going to survive.  I mean, carbs were my life y’all.  Since then I’ve been determined to take normal recipes and not only make them low carb but also make them yummy.  I want to eat low carb without missing carbs!

One of my favorite casseroles that we use to have was a Chili Cheese Dog Bake.  Yummy hot dogs and cheese wrapped in a puffy, flaky crust resting on a bed of homemade chili.  Yes, please!  I’ve been so hungry for it, so last week I did some experimenting to replicate a low carb version.

Let me tell you, this did not disappoint!  Layers of cheesy, chili hot dog goodness.  A delicious meal for the entire family!  Enjoy!


Print Recipe
 Low Carb Chili Cheese Dog Bake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Chili Sauce: Sauté meat, garlic and onions till browned. Drain the grease from the pan. Add all the spices and stir well. Keep stirring until fragrant, being careful not to burn them. Then add in the tomato paste, ketchup and water. I added a little more water, until it was the consistency I liked. Cook over super low heat for 3-4 hours. Make sure to watch it so it doesn’t dry out and stick. Once it was finished cooking, I use a immersion hand blender to make it a finer consistency. Once the chili is ready, you can start assembling the casserole.
  2. Preheat the oven to 350.
  3. Placed sliced hot dogs on the bottom of the casserole dish. Add half of the chili in a layer on top of the hot dogs. And top the chili with one cup of cheese. Do another layer with the remaining chili.
  4. In a separate bowl beat eggs, then add mayonnaise and heavy whipping cream. Stir until smooth and pour on top of the chili.
  5. Top with remaining cheese and bake for 30 minutes or until cheese begins to brown.
Share this Recipe