Cleaning out the Fridge: Homemade Ranch Dressing and a Roasted Red Pepper Dip

With some extra buttermilk and sour cream in the fridge as well as some other odds and ends, I was looking for ideas to use up these ingredients. The Ranch dressing I’ve made before – and it’s delicious (way better than any store bought you’ve tasted!) — the dip was created using a couple different recipe ideas with what we had to work with. Here’s hoping you might enjoy them, too!



By Amy Wisniewski from

  • 1 cup well-shaken buttermilk
  • 1/4 cup mayonnaise
  • 3 tablespoons sour cream
  • 3 tablespoons finely chopped Italian parsley (from Pinewood Farms)
  • 2 tablespoons finely chopped chives (from the garden)
  • 4 teaspoons white wine vinegar or lemon juice
  • 1 medium garlic clove, finely chopped (I used some roasted garlic that was leftover in the fridge)
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/8 teaspoon freshly ground black pepper, plus more as needed

Place all of the ingredients in a 2-cup Mason jar or other container with a tightfitting lid. Seal tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. Refrigerate until chilled and the flavors have melded, about 1 hour. The dressing will last up to 3 days in the refrigerator.



By Nicole Lewis

  • ¾ cup roasted red pepper, (if from jar – drained), finely diced (ours came from Chert Cheap Groceries – a great find!)
  • 1 ½ cups sour cream
  • ¾ cup mayonnaise
  • 2 tsp. lemon juice (or white wine vinegar)
  • 3-4 Tablespoons fresh basil or parsley (or both), finely chopped (from Pinewood Farms and the garden)
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • 10 dashes hot sauce
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper

Mix ingredients together thoroughly and chill about an hour. Serve with potato chips, pita chips, sliced veggies, etc. or spread some on a sandwich to make it extra tasty!


The following is the dip recipe I wanted to make – before realizing we didn’t have any onions in the house (how did THAT happen?!) – but, I used it as an example from which to base some of the proportions into my Roasted Red Pepper Dip (above). I have not tried this recipe yet, but it sounds quite delicious.


By Alton Brown

  • 2 Tbls Olive Oil
  • 1 ½ cups diced onions (these would have been from Pinewood Farms, had we not used all of them up!)
  • ¼ tsp. kosher salt
  • 1 ½ cups sour cream
  • ¾ cup mayonnaise
  • ¼ tsp. garlic powder
  • ¼ tsp. ground white pepper
  • ½ tsp. kosher salt

In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.


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