Homemade Ranch with Iceberg Wedge


¼ teaspoon Kosher salt

1 garlic clove, chopped

1 cup real mayonnaise

½ cup sour cream

¼ to ½ cup buttermilk (depends on how thick you want the dressing)

¼ cup flat leafed parsley

1 Tablespoon chopped fresh chives

2 Tablespoons chopped fresh dill

½ teaspoon distilled white vinegar

½ teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

¼ teaspoon paprika

½ teaspoon black pepper

Dash of hot sauce (optional)

2 heads iceberg lettuce


Sprinkle the salt over the garlic. With a fork, mash the salt and the garlic together to make a paste. Add all the dressing ingredients to a bowl. Stir together gently, adjusting the seasonings as needed. Chill the dressing for 2 hours before serving. Thin with milk if needed.

Wash and dry the iceberg lettuce. Cut into wedges. Arrange the wedges on a platter and drizzle the ranch dressing over the top. Be generous with the dressing.

Recipe From

Ree Drummond, The Pioneer Woman Cooks

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