> Visitors to the US have fallen deeply in love with a previously unknown but delicious & addictive condiment. TSA issues a warning for these travelers:

Tom Leykis wrote:

That's not listed on the ingredient panel for the Ranch dressing in my fridge.   MAYBE you're one of those raggidy dot kids working for HAMAS in a GAZA sewer / tunnel, slashing at anything American.   You probably don't even know what an ingredient panel is.

Now, go blow yourself up. 

“It depends on the variety. Titanium dioxide is used as a whitening agent in some varieties, such as Hidden Valley Fat Free Ranch, but it is not listed in the ingredients for the standard Hidden Valley Original Ranch.Hidden Valley Original Ranch: Standard bottled and dry seasoning mixes typically omit titanium dioxide.Hidden Valley Fat Free Ranch: This variant explicitly contains titanium dioxide to achieve a bright, creamy white appearance.Titanium dioxide is an FDA-approved food additive used to brighten and whiten creamy, pale-colored foods. However, always check the exact label on the back of your bottle, as formulations can change.”

Scottish-Friendly Ranch Dressing
Creamy, herby ranch dressing made entirely with ingredients you can find at any Scottish supermarket.

Servings

8

Ingredients
0.5 cups mayonnaise
0.5 cups soured cream (sour cream)
3 tablespoons whole milk (or buttermilk if available)
1 tablespoons fresh lemon juice
1 garlic cloves, finely minced or grated
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
0.5 teaspoons dried dill (or 1 tbsp fresh)
0.5 teaspoons onion powder
0.5 teaspoons salt
0.3 teaspoons ground black pepper

1
Combine the base: In a bowl or jug, whisk together 0.5 cups mayonnaise and 0.5 cups soured cream (sour cream) until smooth.
2
Thin it out: Add 3 tablespoons whole milk (or buttermilk if available) and 1 tablespoons fresh lemon juice, whisking to combine. Add a little more milk if you'd like it pourable rather than thick.
3
Add flavour: Stir in 1 garlic cloves, finely minced or grated, 2 tablespoons fresh chives, finely chopped, 2 tablespoons fresh flat-leaf parsley, finely chopped, 0.5 teaspoons dried dill (or 1 tbsp fresh), 0.5 teaspoons onion powder, 0.5 teaspoons salt, and 0.3 teaspoons ground black pepper.
4
Rest and chill: Cover and refrigerate for at least 30 minutes
30:00
before serving — this allows the flavours to meld properly. It will keep for up to 5 days in the fridge.
Notes
Buttermilk: If you spot buttermilk in a larger Tesco, Sainsbury's, or Morrisons, use it in place of the milk — it gives a more authentic tang. Otherwise, the milk + lemon juice combo works beautifully.

Herbs: Fresh chives are widely available in Scottish supermarkets and garden centres. Dried dill is in every spice aisle. Fresh dill can be found in larger stores.

Consistency: For a dip (e.g., with crisps or crudités), keep it thick. For a salad dressing, thin it with extra milk a tablespoon at a time.

The one ingredient that can sometimes be elusive in Scotland is buttermilk — most traditional American ranch recipes call for it — so this version uses soured cream (which is on every Scottish dairy shelf) plus a splash of milk and lemon juice to replicate that characteristic tang. Everything else is a standard supermarket shop. Enjoy!

wrote:

In SCOTLAND?

Cheddar
\

We should label it "donkey cum" for laughs.

wrote:

The article goes on to say they’ve discovered Waffle House

They are welcome to keep that one