It’s so easy, a child could do it.
For real! My son is 9 years old and he’s been in charge of making our family’s homemade ranch dressing regularly for about 2 years now. We keep it super thick with a sour cream base since we mainly use it for dipping veggies rather than on a salad.
In the past we’ve used a mixture of homemade mayo and yogurt, then used sour cream instead of yogurt, then graduated to just sour cream since it was so much easier.
You can easily switch up the base to use any combination of mayo, yogurt, buttermilk or sour cream, each of which will have its own flavor to add and will make your ranch thinner or thicker. They’re all delicious!
- 1 c. sour cream or plain homemade yogurt (half and half makes it pourable, typically)
- 1 Tbs. red wine vinegar
- 2 cloves crushed fresh garlic (less for young children)
- ½ tsp. onion powder
- ¼-1/2 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)
- Mix and serve. Store in the refrigerator.
- Lasts as long as the sour cream would have lasted.
The Old Way
This is how we used to do it, to give you another option.
All the seasonings are dried. Just 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.
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