This is a delicious recipe for homemade ranch salad dressing and dip. Fresh herbs really bring the flavors to life!
Ranch Dressing & Dip
1c. sour cream
1/2 c. buttermilk (add 1-1/2 tsp. vinegar to milk to equal 1/2 c. if you can’t find real buttermilk)
1 TB. lemon juice
1 large garlic clove, minced
1 TB. dried parsley, or 3 TB. chopped fresh
1/2 tsp. onion powder
3/4 tsp. sea salt (or to taste)
1/2 tsp. black pepper
1/8-1/4 tsp. dried dill (to taste) or 1 tsp. fresh½ tsp. chives
Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well. Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid. If you like your dressing thicker, mix the sour cream and seasonings first, then add the buttermilk slowly until you reach the desired consistency.
Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.
For a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired). Shake well before each use. Makes about 1-1/4 cup of dressing.
This tastes better and is better for you than the bottled stuff. Take a look at the ingredients from a store-bought bottle of ranch. If a third grader can't pronounce it, why would we want to eat it?
Soybean oil, water, egg yolk, sugar, salt, cultured nonfat buttermilk, natural flavors (soy), spices, dried garlic, dried onion, vinegar, phosphoric acid, xanthan gum, modified food starch, monosodium glutamate, artificial flavors, disodium phosphate, sorbic acid, calcium disodium edta, disodium inosinate, disodium guanylate.
This is great as a dip for fresh veggies. We tried it with carrot and celery sticks. Would also be good with bell peppers, broccoli, cauliflower, cucumbers, cherry and grape tomatoes, radishes and anything else you can think of!
After our veggie and ranch dip for a snack, we use the ranch on this beautiful salad as part of our dinner. Yummy!