Yummy Ranch Dressing

photo by Roxygirl in Colorado

- Ready In:
- 7mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 3⁄4 cup buttermilk
- 1 cup mayonnaise
- 1 cup light sour cream
- 1 teaspoon dried parsley flakes
- 1⁄4 teaspoon pepper
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 1 1⁄2 teaspoons garlic salt
- 2 1⁄2 teaspoons onion powder
directions
- Mix all the ingredients in a blender or food processor.
- Chill.
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Reviews
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Good tangy flavor like ranch dressing should be. I did find it thinner than I would like, and I think I would have liked a little more spicing (which surprised me considering the amount of onion powder). I used fresh parsley and garlic powder + salt instead of garlic salt. Definitely recommend letting it chill overnight to let the flavors blend. I ended up adding a little bit of dill and paprika. It was about the consistancy of buttermilk (maybe even a little thinner), and personally I prefer my "creamy" dressings a little thicker htan that. Not bad though.
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Very good! I used light mayo as well as lowfat buttermilk and light sour cream. Good consistency; thick enough to coat greens but not so thick that it glops. SO much better tasting and better for you than the stuff in the store. Quick to throw together and recipe makes a lot of dressing so I look forward to finding some creative ways to use it up. Thnaks, rochsann, for a great recipe!
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I am not a big ranch dressing fan, but I loved this recipe! I don't normally like a lot of foods with mayonnaise, but the buttermilk really adds a silky texture. The spices are right on target, too. I found the leftovers to be quite useful. I used it for a quick dip, and as a quick addition for several recipes. Roxygirl in Colorado
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Tweaks
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Good tangy flavor like ranch dressing should be. I did find it thinner than I would like, and I think I would have liked a little more spicing (which surprised me considering the amount of onion powder). I used fresh parsley and garlic powder + salt instead of garlic salt. Definitely recommend letting it chill overnight to let the flavors blend. I ended up adding a little bit of dill and paprika. It was about the consistancy of buttermilk (maybe even a little thinner), and personally I prefer my "creamy" dressings a little thicker htan that. Not bad though.
RECIPE SUBMITTED BY
rochsann
Littleton, Colorado
I love how cooking brings people together, whether it's sharing recipes or sharing a special meal. My sister and I love to talk recipes, and she is great at researching any recipe questions and hunting down recipes. My whole family enjoys cooking, so holidays are particularly fun when we're all cooking together. I teach social studies, and I incorporate historical recipes and foods into my lessons about culture. Cooking connects the past and present. I've realized how relaxing cooking is to me, so despite being very busy with teaching, I make time to cook.