Ranch Dressing

Total Time
15mins
Prep
15 mins
Cook
0 mins

Merging several other recipes won me this rich dressing to serve with salad, veggie tray, or fried okra. Triple the herb mix and store the excess with your other spices. Use it for croutons, soups, and steamed veggies. Change-ups: Add 1 smashed chipotle pepper and the adobo sauce that clings to it to 1 cup of dressing. Great with Fish Tacos. OR Add 1 smashed avocado doused with lime juice to 1 cup of dressing. Great with anything.

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Ingredients

Nutrition

Directions

  1. Herb Mix:.
  2. Crush parsley flakes between your palms until they are the consistency of powder.
  3. Add all other herb mix ingredients and blend well.
  4. Store herb mix in a glass jar with a tight-fitting lid for up to 3 months. [Mine never lasts that long.].
  5. Dressing:.
  6. Combine all ingredients and whip with a wire whisk.
  7. Refrigerate for several hours before serving so that flavors can meld.
  8. Allow dressing to sit out while you set-up the table. The full flavor develops better when the dressing is not refrigerator-cold.
  9. HOWEVER, remember that you are dealing with dairy products. Refrigerate dressing as soon as the salad course is over.
  10. Discard unused dressing according to expiration dates on your dairy products.
Most Helpful

5 5

Excellent Recipe. I followed It to the T. Its Very Good Following this Very Simple Recipe. Very Good. Thanks For Posting. The Following are Adjustments I Made Only According to My Taste Buds. I Love Dill in My Ranch So To this Recipe I added 1 Teaspoon of Dried Dill also To Make It a Tab Spicier I added 1/4 Tsp of Cayenne Ground Red Pepper and Finished it Off with a Twist Of Lemon. Yum Yum.. Love This Recipe. Please Note If You Like a Thicker Dressing Make It a Cup of Sour Cream and Omit the Buttermilk all together. Thanks Barby In Texas

5 5

Ding Ding Ding! We have a winner. This is just the flavor I was looking for! I substituted cream cheese for the sour cream to make it more like a veggie dip. The same effect could be had by straining the sour cream (use more) through cheesecloth for about 20 minutes. The mixed herbs were just right. UPDATED: Made according to directions and it was wonderful.