How to Make Restaurant Style Ranch Dressing

It’s so easy to make ranch dressing like you get when you eat out but sadly lots of people think they have to settle for bottled ranch.   I don’t know about you but I’m picky about my ranch dressing and I want the stuff just like you get in a restaurant.

It’s super simple to make!  Here’s what you will need:

  • 1 cup of real mayonnaise (do NOT use Miracle Whip or “salad dressing” it won’t work!)
  • 1 cup of buttermilk
  • 1 Hidden Valley Buttermilk Recipe Mix Packet

Mix together the above items until they are well blended.

I personally have always used a Quick Shake container to make mine.  It’s the perfect size (2 cups).   You can use it to measure, mix and store your ranch dressing in it!

 

Keep refrigerated and if it lasts longer at your house than it does mine I recommend keep it according to the expiration date on the buttermilk.

Super Easy Mexican Casserole

Super Easy Mexican Casserole

1 14oz bag of tortilla chips
2 cans of Cream of Chicken Soup
2 lbs of Hamburger (I like the cheap 73/27 for this because it really separates when you cook it so it’s almost like Taco Bell meat)
1 can of your favorite Rotel
1/2 cup of milk
1 taco seasoning packet
1 to 2 cups of shredded cheese (1 would do but we like 2)

Preheat oven to 325.

Brown hamburger with the taco seasoning packet according to packet directions. While hamburger is cooking, crush up tortilla chips and put them in a 9×13 baking pan.

When seasoned hamburger is done, mix it with the soup, milk and Rotel. Pour mixture evenly over tortilla chips then top with shredded cheese. Bake about 20 minutes until heated through and cheese it melted.

I served mine with sour cream and Lipton Spanish Rice and re-fried beans on the side.

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