Creamy Homemade Ranch Dressing

Homemade ranch dressing – at home!

Ranch Dressing. According to Wikipedia, ranch dressing became the a best seller in the United States in 1992 when it leaped ahead of Italian dressing. The common ranch recipes include a variety of herbs and seasonings plus the standard mayo and (optional) buttermilk.

Why the hype around ranch dressing?

There’s a reason people love ranch and it’s simple: it’s delicious. Perfect for veggies and chips, it’s the ultimate starter for any party or gathering at my house. And while the bottled variety will “do” in a pinch, it’s so easy to make and incomparable when you blend your own at home.

A few years ago I started testing out different ingredients and decided to make my own. Keeping with my standard for simplicity, I started with a few classic ingredients and added others to balance the creamy with the zingy. That sounds a little silly, I know. But it works.

The secret that’s not really secret

Too much blandness and you have a dip that doesn’t elevate the freshness of the veggies. I might even go out on a limb here by saying it “ups” the level of freshness when paired with everyday veg like carrots and cucumbers.

So, here’s my version of cool and creamy homemade ranch dressing, simple to make and with just the right amount of zing. That tang comes from a touch of buttermilk and the not-so-secret ingredient. Add a little or a lot to control the texture and viscosity (yes, I used that word!) in your final dip.

Ingredients for homemade ranch dressing

  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/3 cup buttermilk
  • 2 T dried onion
  • 1 clove minced garlic
  • 2 – 3 t. dill
  • salt and pepper
  • Tabasco – dash
  • Optional: parsley, dill

Mix all ingredients together and refrigerate for at least 2 hours.

My favorite pairings

  • Carrots and celery (classic!)
  • Cucumbers, especially the Persian variety
  • Chips (big fan of Wavy Lay’s)
  • Bell Peppers
  • Cherry tomatoes
  • Blanched broccoli

After you try this recipe at home, you just might forget about the bottled variety! And frankly, your dinner guests will be impressed and enticed to eat their veggies before dinner. Enjoy!

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Lisa

I’m a tech marketer by day and a wannabe cook once my laptop powers down. These days, the line between quitting time and play is pretty thin. It's why I like a little discovery in the kitchen— creativity in prep and ingredients—to take the edge off the mundane and make food and feasts fun. Because let’s face it, if it’s not fun, then somewhere, somehow, you’re doing it wrong.

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