Just because you have allergies or intolerance to foods doesn’t mean you can eat things you love. Prices are so spendy on foods anymore and you never know what you are going to get with all the ingredients they have in them. I was diagnosed with several food allergies, mold, trees and numerous other things. With having to watch for cross contamination and figuring out what exactly a food ingredient is, it makes my head spin. So my goal is to help people find out a bit more about allergies and what you can’t eat if you are allergic to this or that. I was never given a go to list of foods to eat; it has been lots of time with my friend “Google” and trial and error on what I eat.
So as I have said in my previous post about mold allergies, you can’t have citric acid that is used as a preservative and it is used as a preservative in MANY food and beverages. Milk allergies you need to stay away from dairy like milk, yogurt and sour cream. If you have a yeast allergy you need to steer clear of mayonnaise, ketchup, mustard, sugars, vinegar and such. I will cover more on these in another post. So today I am going to give you a great recipe I have used for many years for a ranch dip/dressing that is easy to make and the longest part is the wait to let it get good and cold and let the flavors meld together. Usually about 15 minutes or so is all it takes if you already have the Mayo and sour cream cold before you use it. I usually measure these two out, put in a bowl and stick back in the fridge while I am getting everything else ready.
It’s scary any more buying anything, with all the e-coli, salmonella, listeria and such out there, I can’t wait until I get a bigger place and can have a greenhouse to grow all my own vegetables and some fruits. That way I really know what my family is eating and I can control things a little better. Fortunately this recipe is easy enough to make and you don’t have to worry about all that. But I do worry about it when it comes to what I am eating this yummy dip with. There are lots of veggies you can grow in containers or on your balcony if you are limited on space, which is what I do. You can even grow all your spices in the kitchen window sill.
My family, with my boyfriend not liking mayo (he says at all), my son that doesn’t like anything that is a “fake” food as he puts it, and my picky little grandson that doesn’t like ranch will all eat this. We have used it for chips and dip for parties, veggie tray and dip for the holiday, I even spread it on my sandwiches or tortilla wraps and as dressing for everyday salads. It keeps well in the fridge in a covered container for over a week, which I don’t think it has ever lasted that long here. I save containers as I stated in my post for recycling containers and when I use a sour cream container these are the perfect size (12ounces) to put this dip in. Thinning this recipe out for a dressing you will need a larger container. I save Sweet Baby Ray BBQ sauce bottles for this. They have a great shape, are easy to squeeze and have a plug to give you a smaller pouring hole through the top. I love reusing things. I can attach my own labels and keep my stuff separate from the foods that I cannot have.
So on with the recipe…
Takes about 5 minutes or so to put this all together.
1 cup Mayo (or you can use homemade if you can’t have mayo) 250 grams 8 oz
½ Cup Sour Cream (I use Tofutti Brand non-dairy sour cream) 125 grams 4 oz
½ tsp Chives 2 g .07 oz
½ tsp Parsley 2 g .07 oz
½ tsp Dill Weed 2 g .07 oz
¼ tsp Garlic Powder 1 g .03 oz
¼ tsp Onion Powder 1 g .03 oz
1/8 tsp Salt .5 g .015 oz
1/8 tsp Pepper .5 g .015 oz
- Mix the mayo and sour cream together. (I usually put this back in the fridge to stay cold).
- In a small bowl (or a Ziploc sandwich bag works too), mix the remaining ingredients together.
- Add to the mayo/sour cream combine thoroughly.
- Put in the fridge to get good and chilled.
For Dressing add small amount of rice milk (or other non-dairy milk) until as thin as you like it. Combine well and put in the fridge.
Now with this recipe I have used this as a base, I am not a big fan of the taste of mayo which does over take the sour cream, I mix mine as ¾ mayo and ¾ sour cream, and to me it balances out a little better. You can play around with the amounts or leave as is. I use rice milk because it doesn’t change or add to the flavor. You can use soy also if you prefer, I unfortunately have to watch how much soy I use.
So I hope you enjoy this recipe and will let me know if you like it as is or if you change it up a bit. Do you have other uses for a dip or dressing?? I would love to hear about it. Feel free to drop me a comment and let me know what you think.