Author: Kirsten
The other day I made one of my family favorites to accompany our meal. I prepare 1/2-inch zucchini slices and double-bread them in Italian bread crumbs, Panco crumbs and parmesan cheese mix. You can do the breading ahead of time and then just fry them up right before the meal. My kids just go nuts for them, and I'm happy because they're getting some kind of veggie, even if it's pan-fried. Well, both The Boy and The Girl love them with Ranch dressing, and as my zucchini fried I went to the fridge for the dressing ... when I had a grim discovery. We were almost out of Ranch. I figured there was only about 4 or 5 tablespoons left.
The Girl, possibly trying out for a career in dramatic theater, cried out as if someone stole Christmas. She whined several times, "We're not going to have Ranch with this?"
I thought for a moment. Dinner was on the line. I'd just fried up a bunch of breaded zucchini, and instead of excitement I was facing disappointment from both The Boy and The Girl. Then, it occurred to me -- I could just use my bleu cheese dressing base to make the Ranch stretch. The kiddos and my hubby were very skeptical at first. They looked it over, up and down, considering whether their beloved Ranch dressing had been poisoned. They bravely tried some, and turns out that they loved it even more than just the dressing. It was tangier and had a fuller taste than plain Ranch . The dip also sticks to your food much better than dressing. Try it with your favorite commercial salad dressing for a better, full-bodied dip:
1/2 cup of mayo
1/2 cup of sour cream
salt & fresh ground pepper
1 tsp of parsley
4 to 6 tbsp of Ranch Dressing. (This amount is not etched in stone, please feel free to alter it your liking.)
Mix all and refrigerate. The longer you can refrigerate this, the stronger the taste. If you would like to thin this mixture out for a lighter dressing to dress your greens, whisk in a tbsp of milk at a time till desired consistency.
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