Dressings, Sauces, Dips

Cantina Salsa

This salsa is a staple around here! We eat in on anything and everything! I often quadruple the recipe when we’re feeding a crowd, and I’m always amazed at how quickly it disappears.



  • 2 -14.5 oz cans stewed tomatoes
  • 1/2 red onion
  • 2 cloves garlic
  • Juice of 1 lime
  • 1 handful cilantro
  • 1 tsp kosher salt
  • Chipotle Tabasco Sauce


Place everything except the Tabasco and one can of tomatoes in a blender. Pulse a couple times. Add the 2nd can of tomatoes and pulse until everything is chopped but not pureed. Add the Tabasco sauce a few shakes at a time, taste testing along the way. Refrigerate a couple hours for best flavor.

Recipe from Our Best Bites

Dressings, Sauces, Dips

Ranch Dressing

Ranch dressing from the store kind of grosses me out, but homemade ranch…I could eat it with a spoon! I’ve tried several good recipes, but most of them call for fresh herbs, or fresh lemon juice.  I love this recipe because it uses ingredients I always have on hand, and it’s delicious!  If you’re trying to get your kids to eat more veggies, try serving it with this!



  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • 3/4 – 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1-3 teaspoons white vinegar


Whisk all ingredients together, except for the vinegar (or just dump everything in a big mason jar, put the lid on, and shake the heck out of it). Start adding the vinegar a teaspoon at a time, tasting as you go. Add additional salt & pepper if needed. Store in the fridge (it stays good at least a week or 2!).

Recipe from Barefeetinthekitchen