Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Homemade Ranch Dressing

 

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Homemade Ranch Dressing

My New Favorite

3/4 c. mayo
1/2 c. sour cream or plain yogurt (I like half of each)
1 Tbs red wine vinegar
2 cloves crushed fresh garlic (less for young children)
1/2 tsp. onion powder
1/4+ tsp. each: dried parsley, dill weed, chives
a few shakes cayenne pepper
black pepper to taste, preferably freshly ground
salt to taste (not always needed with the fresh garlic)

UPDATE 6/2012: We’ve been using more sour cream (sometimes 100% and less mayo, and everyone seems to like it even better)!

The old Way

3/4 c. mayo
1/2 c. sour cream or plain yogurt
1/2 tsp cilantro or chives
1/2 tsp parsley
1/2 tsp dill weed
1/4 tsp garlic powder
1/4-1/2 tsp onion salt
1/4 tsp ground pepper

Mix and enjoy!  Lasts at least 2 weeks, ultimately as long as your mayo and sour cream or yogurt would last.  It’s the dill weed that makes it excellent, in my opinion. Adapted from Passionate Homemaking.

Kelly’s Ranch Dressing (adapted)

3/4 c. homemade mayo
1/2 cup sour cream OR plain yogurt
1/4 t. parsley
1/4 t. garlic
2 t. seasoning salt
1/2-1 t. dill
1/2 tsp onion powder
sprinkle of chives

All the seasonings are dried.  Just mix and enjoy!

29 Comments

29 Comments so far ↓

  • Tami Lewis

    thanks – i’m gonna make this!

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  • Tami Lewis

    i tried it and we all loved it!!!!

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  • Vanessa

    This was a great recipe! My family loved it! I’m thrilled that I can now make small amounts of Ranch dressing at home because I’d normally buy a bottle, use it a few times and then it would sit in the fridge until it was 6 months past the expiration date. Thank you so much for sharing it with us all!

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    Bebe Reply:

    This just made me chuckle… our house is quite the opposite and it’s the teenagers who are the most avid Ranch devotees. Seriously, get a group of teens together and ask them if they like Ranch dressing, and then ask them “on what?”… they even like to dip their pizza in it! It will have you either rolling your eyes or rolling on the floor! Good thing we can give them a real food version and let them dip to their heart’s content. (;

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    Kika Reply:

    Yes! My teenage son thinks I’m killing him by depriving him of store-bought ranch. He loves it but honestly a little ranch and he’ll try anything. I’ve been trying to figure out how to make healthier versions – that he’ll enjoy.

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  • Carrie

    I loved this. Thanks so much. I am on a make it from scratch trip too. I loves the dill in it. I am going to add a bit more the next time I make it.

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  • Sarah W

    I made Kelly’s ranch dressing and I added about 1.5 tsp of lemon juice b/c I thought it was lacking a “tangy” quality that I associate with ranch dressing. I probably need to get my hands on some fresh dill!

    [Reply to this comment]

    Bebe Reply:

    I use buttermilk in my ranch which adds a little tang. Have also used a little yogurt for part of the sour cream. I do use fresh garlic which gives it lots of flavor, added nutrients and bite! Sometimes I add a little jalapeno or dried chives too, depending on the flavor that sounds most compelling at the time. My kids eat ALL of it, no matter the particular variances. Ranch addicts!

    [Reply to this comment]

    Katie Reply:

    Bebe,
    I do the fresh garlic sometimes, but jalapeno is an excellent idea. I bet it will be hub’s fav! :) Katie

    [Reply to this comment]

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  • Denise

    HOW can one have Ranch dressing without buttermillk? Gotta have it. Mine tastes just like the buttermilk Ranch at the store.

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  • Michelle

    Has anyone tried making this with just sour cream, or a sour cream/yogurt mix? I’m trying to replace my favorite ranch dip, which is just sour cream plus store bought mix (which I don’t really want to be buying, I just never have time to figure out an alternative when I need it).

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    Katie Reply:

    Michelle,
    I would totally go for it if I were you…In fact, we’re out, and out of mayo, so I may be joining you in the experiment tomorrow! I can’t honestly imagine that it would be a bust. :) Katie

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Michelle, tried it and loved it! Maybe even better than with mayo… :) Katie

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    Michelle Reply:

    Fantastic! Thanks!

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  • Mallory

    We can’t stop eating this!!!! Honestlyrwnch dressing was the one thing my husband was missing and the other recipes I tried just weren’t quite right. This one was perfect, thank you!!

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    Mallory Reply:

    Whoops…that’s what I get for trying to comment using my phone. That should have said *honestly, ranch dressing*

    [Reply to this comment]

  • Lucy

    I’m glad to see a Ranch recipe w/o mayo — we buy conventional mayo at the store still, and I wasn’t about to waste my time making “homemade” ranch just to put regular mayo in it. (Think: soybean oil, etc).

    I plan to try this recipe (the updated one) – thanks.

    [Reply to this comment]

    Lucy Reply:

    Sorry — re-reading, my comment doesn’t make a lot of sense. I meant, I like that you put in the notes that using 100% sourcream is an option.

    [Reply to this comment]

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  • Amanda

    I have made this recipe twice now in the last month. The first time I went strictly by the “new way” method. But organic mayo is expensive and we are watching calories here at my house.

    So I decided to try all yogurt (Stonyfield Plain – I ran out of time this week and had to buy it rather than make my own.)

    Not as creamy as the first way, but definitely still delicious. No one was complaining when they were sampling before dinner.

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Amanda,
    I think the spices go great in a lot of bases, don’t they? I use 100% sour cream thinned with a little yogurt now, and we love it. :) Katie

    [Reply to this comment]

  • Mindy

    SO good! Though next time I will definitely use only one clove of garlic :) I’m wondering, is there any way I can lacto-ferment this so it lasts longer? I thought I had read something about that, but now I don’t see it…maybe I was thinking of the mayo recipe (which I made at the same time)??

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    Katie Kimball @ Kitchen Stewardship Reply:

    Mindy,
    It was the mayo recipe. Sour cream and yogurt (both can be used as the base here) would be already fermented and last quite a while, and if you LF the mayo, that’ll extend it too. :) Katie

    [Reply to this comment]

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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