Rich Homemade Ranch Dressing
I love ranch dressing, but it's not available in Israel. They've never even heard about it! I found this somewhere on the Internet about 10 years ago. My veggie daughter loves this on tomatoes. I like it on potato latkes, of all things.
- Ready In:
- 1 1⁄2 cups mayonnaise
- 1⁄2 cup sour cream
- 1⁄4 cup heavy cream
- 2 tablespoons lemon juice
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried dill weed
- Place all ingredients in blender or food processor, blitz on high speed for 2 minutes.
- The mixture will look runny, but will thicken as it chills.
- Store in an airtight container in refrigerator for up to two weeks.
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I made this with no sour cream and no heavy cream (1/4 cup 1% milk instead), and I used store brand lemonade because that's all I had. It was on the bland side but totally passable as a dip. Haha! I only whisked it together in a glass container. Feel like a chump for ever buying ranch dressing!Reply
Simple and good. This will be my new ranch substitute since I stopped buying ranch due to MSG sensitivity. It reminded me of ranch dip that you make with a ranch seasoning packet and sour cream. We had this tonight on chicken wraps, and it tasted great. I did go with half mayo, half sour cream, used fresh lemon juice, and half plain yogurt/half milk for the cream.Reply
Wow! This was a big surprise. Who knew you could make such a great tasting dressing with so few ingredients? After reading a couple reviews, I decided to use less mayo, I'm a little mayo sensitive, so I used 1 cup and left everything else the same. Turned out great! Thanks for posting this simple and delicious keeper recipe.Reply