Creamy Ranch-Style Dressing
By Mary McDougall
I have received several requests lately for a ranch dressing, usually questions about whether there is an acceptable one in a bottle. Unfortunately, there is not one I can recommend at this time. However, for those of you who miss having a ranch-style dressing for salads or dips, I think you will be pleased with this recipe. This will keep in the refrigerator for at least a week.
Serves: Makes about 2 cups
Prep Time: 10 min
Cook Time: 0 min
1 Place tofu in a blender or food processor and process briefly. Add remaining ingredients and process until very smooth. Transfer to a covered container and refrigerate until use.
Hint: Add a tablespoon or two more water for a thinner consistency, if desired. Add a bit more salt and pepper to taste, if desired. Flavors will intensify during refrigeration so it is best to make this ahead of time.