Homemade Ranch Dressing

Preparation Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth. Add the bell pepper, onion, cilantro, garlic, pepper, and salt and mix well. The dressing will keep for a week in a sealed container in the refrigerator. From The Texas Cowboy Cookbook by Robb Walsh Copyright (c) 2007 by Robb Walsh. Published by Broadway Books. Robb Walsh, "the Indiana Jones of food writers" (Liane Hanson, NPR), is the restaurant critic for the Houston Press, and occasional commentator for NPR's Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.

Preparation Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth. Add the bell pepper, onion, cilantro, garlic, pepper, and salt and mix well. The dressing will keep for a week in a sealed container in the refrigerator. From The Texas Cowboy Cookbook by Robb Walsh Copyright (c) 2007 by Robb Walsh. Published by Broadway Books. Robb Walsh, "the Indiana Jones of food writers" (Liane Hanson, NPR), is the restaurant critic for the Houston Press, and occasional commentator for NPR's Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.