Cucumber Ranch Dressing

A creamy, dreamy ranch dressing with a subtle hint of cucumber.

Servings

Calories 225kcal

Author Sara

Peel and chop the cucumber.
Place it in a food processor until well pureed.
Put the pureed cucumber through a wire mesh strainer and collect the juice in a cup. Set aside.
In a separate bowl, whisk together the mayonnaise, sour cream, parsley, dill, garlic powder, onion powder, salt and pepper.
Add the cucumber juice to the mixture. It should be about ¼ cup. Mix well.
Cover and refrigerate for at least 2 hours before serving.
Garnish with fresh chives.

Strain Cucumber Juice: Straining the cucumber puree ensures that your dressing achieves the desired consistency without being too watery. Using a wire mesh strainer helps remove excess liquid, leaving behind the flavorful cucumber juice needed for the dressing. This step ensures that the dressing maintains a creamy texture while still incorporating the refreshing taste of cucumber.
Adjust Consistency and Flavor: The amount of cucumber juice may vary depending on the moisture content of the cucumber. Start by adding a small amount of the juice to the mayonnaise and sour cream mixture, then gradually increase until you achieve the desired consistency and cucumber flavor. Taste the dressing as you go, and adjust the seasonings accordingly to balance the flavors.
Chill for Enhanced Flavor: Allowing the cucumber ranch dressing to chill in the refrigerator for at least 2 hours before serving enhances the flavor and allows the seasonings to meld together. This refrigeration time allows the flavors to develop fully, resulting in a more flavorful and cohesive dressing. Serve the chilled dressing with fresh chives as a garnish for a refreshing and delicious accompaniment to salads or veggies.