You don’t have to settle for the gloopy bottled stuff. Homemade buttermilk ranch dressing is fresher and lighter, and it’s the perfect condiment for just about anything.
A lot of my from-scratch recipes come about because, whenever possible, I prefer to know what goes into the food I feed my family.
This is not one of those recipes. I set out to make homemade ranch dressing because I was tired of how gross the bottled version is. I love the ranch dressing available at restaurants, but the store-bought kind just doesn’t measure up. I wanted access to restaurant style ranch at home.
I eat this ranch on everything. Clearly, it’s awesome on salads. It’s also amazing on chicken tacos, as a dip for veggies and chips, and served with chicken nuggets or French fries.
homemade buttermilk ranch dressing
adapted from She Wears Many Hats
1 c. sour cream
1/2 c. mayonnaise
1/2 c. buttermilk (add more if you prefer your ranch to be runnier)
1 tsp. apple cider vinegar
1 tsp. minced garlic
2 tsp. dried parsley flakes
2 tsp. dried chives
1 1/2 tsp. dried dill
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
Whisk together all ingredients. For best results, allow ranch to chill for a couple hours before serving. Use within a week.
Note: the spices used to make this recipe were more expensive than I expected. Parsley flakes are only about $2, but the chives and dill range from $3-$6 a bottle. I thought that was too pricey, until I did the math and realized I can make dozens of batches of this dressing using just one bottle of each the seasonings. I think the price is well worth it.
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