Homemade Ranch Dressing
Store-bought ranch dressing doesn’t hold a candle to this. It’s so delicious and it’s easy to make. This version uses dried herbs rather than fresh; if you use fresh herbs, use double to triple the amounts and plan to use it up within a week. Otherwise, this dressing will keep in the fridge for 2-3 weeks depending on how fresh your milk is.Special tip: when you are pretty sure you have it exactly right, test it on a potato chip. Just to be sure. I’m just sayin.For Chipotle Ranch, mash up a few chipotles in adobo sauce and stir them into the dressing or add dried chipotle powder.For Jalapeño Ranch, mince pickled jalapeños or fresh and stir them in. Note: I usually make my dressings before starting prep for the meal, so the flavors have a chance to marry a bit before serving.
Ingredients
- 1 cup mayonnaise Duke’s is best; Hellman’s is next
- ½ cup sour cream
- 1 t garlic powder
- ½ t onion powder
- 2 T parsley
- 1 t dill weed
- ¼ t paprika
- 1/8 t cayenne pepper
- 1 t Worcestershire sauce
- 1 t hot sauce
- ½ t fresh-ground black pepper
- 1 t white vinegar
- ¼ to ½ cup milk to reach desired consistency
Instructions
- Combine all the ingredients except the milk in a small bowl. Add the milk a bit at a time until the dressing is the consistency you like. If you plan to use it as a dip, keep it on the thick side.
Nutrition
Serving: 2TCalories: 151kcal
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