Homemade Ranch Dressing
Before you get all giddy, this is a semi-homemade Ranch dressing. And by that I mean, I buy my seasoning pack from the store.
Now, I can pretend that I’m one with my body or whatever and claim that we make our own Ranch for quality control reasons, but that would make me a f*cking liar. The truth: we make our Ranch dressing homemade simply because, it tastes so much better than bottled. Oh and it’s easy and cheaper than the good brands.
This recipe is going to yield you almost 2 1/2 cups of creamy deliciousness.
Homemade Ranch Dressing
Restaurant Quality Ranch Dressing
- 1 cup buttermilk (don’t be grossed out, just use it, trust me)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- ranch dressing seasoning packet (I actually use Kroger brand. It is much cheaper than Hidden Valley and tastes the same)
- sprinkle of onion powder
- sprinkle of garlic salt
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Using whatever mixing contraption you have (i.e. blender/magic bullet/ninja) add the ingredients in the following order
- Buttermilk
- Mayonnaise
- Sour Cream
- Ranch Seasoning Pack
- Onion powder/garlic salt
- Blend until it is VERY WELL combined
- Keep refrigerated in a covered container
I get it, you hate buttermilk. This is one of those instances where you need to use it (unless of course you are allergic). You could use milk, but it will not be as delicious. You don’t have to buy a 1/2 gallon, they come in much smaller sizes.
When using the onion powder and garlic salt, it really is a sprinkle. An 1/8th of a teaspoon at the most.
You can buy those old school squeeze bottles at the dollar store and store this in those. As you can tell, this is made with a crap ton of dairy, so depending on the freshness of your ingredients, it will probably not last longer than a week, two at the most.
It is certainly not necessary, but if you can, refrigerate after making for about an hour. It will thicken it up a bit.
You don’t want to take the time to make it, make your teenager do it. My teen can’t cook, but she can make the hell out of ranch dressing and homemade salsa. There is really a job for everyone.
The nutrition label is just a guideline. Use it as such.
**Here’s the math. . .this recipe yields approximately 2.5 cups. . .that equals about 40 tablespoons. . .if each serving is 2 tablespoons. . .then that should be about 20 servings.**
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