It’s Memorial Weekend and we’re cooking up recipes while we’re at Gumbo Cove in Mississippi. Here’s a quick one for a delicious homemade recipe for ranch dressing using our own Zippy Cajun seasoning. (You can use other cajun seasonings, but we think Zippy Cajun is the best.) This ranch dressing is wonderful, y’all, and has no preservatives except for the trace that’s found in the mayo.
Zippy Cajun Ranch Dip and Dressing Recipe
The only difference between the dressing and the dip is the amount of sour cream.
Ingredients
- ½ cup buttermilk
- sour cream: ¼ cup for dressing or ½ cup for dip
- ¼ cup mayonaisse
- 1 TBSP Zippy Cajun or other cajun seasoning
- ½ tsp dried dill
- ¼ tsp dry mustard
Cooking Instructions
In a medium bowl, combine sour cream, buttermilk and mayonaisse with dry seasonings and whisk together until smooth. Taste and add salt if needed (you won’t need salt if you use the Zippy Cajun). Refrigerate for a half hour before serving.
Note: you can multiply this recipe as much as necessary depending on the size of your crowd.
The Backstory: Cooking Up Recipes at Gumbo Cove
We love to try new recipes when we’re vacationing at Gumbo Cove! The environment is just right.
Our canal-side cabin is a tiny place, but the kitchen has a view of the water, where sunlight sparkles reflect joy in the afternoon, and peach sunsets bring the same in the evening.
Smashburgers Last Night
Last night, we embarked on a successful Smashburgers in Smoking Hot Cast Iron Endeavor – recipe coming soon! The Grill-Meister loved them so much he said, “I never want to make burgers any other way”. We were inspired by a recipe from Food & Wine, but put our own spin on it, which included grilling sturdy farmer’s market sourdough bread for our buns. Since it was our first time to make this recipe and it took both of us to master everything, I only got a couple of pictures during the exciting moments when the meat was on the grill. We’re going to experiment by smashing some other versions (turkey and green chiles, my Double Trouble burgers, etc.) You’ll be the first to hear about how it goes, my friends. 😎
Shrimp Tomorrow
Tomorrow, we’ll be grilling shrimp that we sourced at our favorite local fresh seafood market, Kimball’s. I wrote about Kimball’s in the post below back in 2020 when we met a pelican on the dock where they sell shrimp, crabs and fish that have come right off the fishing boats in the Gulf of Mexico. The pelican inspired a haiku when he was eating a crab that had gotten loose.
We’re going to spice the shrimp with Zippy Cajun and wanted to create a homemade ranch dip that uses our Zippy Cajun, too, thinking it will be a perfect cool condiment for the spicy shrimp dish. I puttered around in the kitchen for a few minutes this afternoon, and as the saying goes, “got it in one!” The Grill-Meister thinks grilled shrimp tacos are the optimum way to use these two components, and his instincts are good. I will let you know how it goes, and post a real picture instead of the AI-generated one I chose for this post.
May 28 Update
I snapped a pic yesterday of the (did I say YUMMY) Zippy Cajun Ranch, posing all proud with a simple salad, so I updated the cover photo with this one. I still kind of like the abstractness of the AI-generated photo, but this is the real deal. 😊
As we planned / hoped / dreamed, the Zippy Cajun Ranch (dip version) was excellent as a dipping sauce for our Grilled Shrimp Tacos (recipe to come).
© 2024, Glover Gardens
Mouthwatering! 🙂
Thank you! It really was!