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Cucumber Ranch Dressing

Cucumber Ranch Dressing

This cucumber ranch dressing is an adapted version of Vivian Howard’s cucumber ranch dressing in her cookbook Deep Run Roots. I stuck pretty close to the original recipe but I blended it instead of having thinly sliced cucumbers in the dressing itself and I also added some fresh dill and garlic. I made the dressing a few hours before serving so the flavors had time to mingle and it turned out really tasty. I drizzled this cucumber ranch dressing on a wedge salad with lots of tomatoes and red onion and they paired beautifully together.

Cucumber Ranch Dressing

How to Make Cucumber Ranch Dressing

Peel the cucumber then slice it in half lengthwise. Use a spoon to remove and discard the seeds then chop the cucumber up into small pieces and place them in a blender.

Add the sour cream, mayonnaise, buttermilk, chives, parsley, dill, minced garlic, lemon juice, dash of Worcestershire sauce, onion powder, and sea salt & freshly cracked pepper, to taste.

Blend until creamy and smooth. Taste and adjust seasoning or lemon juice, if needed. Allow to chill in the refrigerator for an hour or two before serving. Enjoy.

Cucumber Ranch Dressing

Cucumber Ranch Dressing

Cucumber Ranch Dressing

Prep Time: 10 minutes
Allow flavors to mingle in the refrigerator: 1 hour
Total Time: 1 hour 10 minutes
Course: Condiment
Cuisine: American
Servings: 1 1/2 cups
Author: Pam

Equipment

  • Blender

Ingredients

  • 1 English cucumber, peeled, seeded & diced
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 tbsp buttermilk
  • 1 tbsp fresh chives, minced
  • 1 tbsp fresh parsley, minced
  • 1 tbsp fresh dill, minced
  • 1 clove of garlic, minced
  • 1 tsp lemon juice
  • Dash of Worcestershire sauce
  • 1/8 tsp onion powder
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Peel the cucumber then slice it in half lengthwise. Use a spoon to remove and discard the seeds then chop the cucumber up into small pieces and place them in a blender.
  • Add the sour cream, mayonnaise, buttermilk, chives, parsley, dill, minced garlic, lemon juice, dash of Worcestershire sauce, onion powder and sea salt & freshly cracked pepper, to taste.
  • Blend until creamy and smooth. Taste and adjust seasoning or lemon juice, if needed.
  • Allow to chill in the refrigerator for an hour or two before serving. Enjoy
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5 Comments

  1. Deb Rardin says:

    How long will this dressing keep in the fridge? I’m the only one who will be using it.

    1. Deb,

      To be honest, it never lasts long enough to worry about in my home so I’m not sure. I would take note of the expiration dates of the dairy used and use that as a basis.

      -Pam