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Ass Dressing
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1505 Ratings 5 star values: 1127 4 star values: 287 3 star values: 48 2 star values: 17 1 star values: 26
Read the full recipe after the video.
Homemade Ranch Dressing DeltaDawn725
Homemade Ranch Dressing Alysha Proctor
Homemade Ranch Dressing Nyx Thanatos
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153 calories; protein 0.5g; carbohydrates 1.1g; fat 16.6g; cholesterol 11.2mg; sodium 133.7mg. Full Nutrition
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1505 Ratings 5 star values: 1127 4 star values: 287 3 star values: 48 2 star values: 17 1 star values: 26
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Servings Per Recipe: 12 Calories: 152.7
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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This homemade ranch dressing recipe is great because it doesn't have all the additives and preservatives that many store-bought dressings do. You can also use buttermilk in place of the sour cream, if you like.
Whisk together mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt, and pepper in a large bowl until well-combined.
Cover and refrigerate for 30 minutes before serving.
I quite like this recipe with a few changes of my own and from those of other reviewers. First I decreased the sour cream to only 1/4 c. as I thought the sour cream flavor was a little overpowering. I added 1/2 c. buttermilk to the mayo and used 1/8 tsp. seasoned salt in place of the regular salt, I also added 1/4 tsp. vinegar as had been suggested and upped the garlic powder to 1/2 tsp. With these changes I gave it 5 stars. Thanks for the recipe, it is wonderful!
Prepared as written this is a perfectly acceptable mayonnaise-based dip. But that's not what I wanted. I wanted ranch dressing, easily achieved by backing off on the mayonnaise and thinning it out with buttermilk. Dried herbs, if they're fresh, are just fine; but since I had them I used fresh herbs to taste. Much improved if prepared an hour or two in advance.
I quite like this recipe with a few changes of my own and from those of other reviewers. First I decreased the sour cream to only 1/4 c. as I thought the sour cream flavor was a little overpowering. I added 1/2 c. buttermilk to the mayo and used 1/8 tsp. seasoned salt in place of the regular salt, I also added 1/4 tsp. vinegar as had been suggested and upped the garlic powder to 1/2 tsp. With these changes I gave it 5 stars. Thanks for the recipe, it is wonderful!
Bottled dressings aren't even close to hanging with this homemade version! I loved it! I used buttermilk and also used fresh chives. It is imperative to let it chill in the fridge for a while. Just after making it, I tried it and it tasted "mayonnaisey." But after three hours it just tasted great! Thanks for the recipe, it is definetly a keeper.
This is absolutely the best ranch dressing I have ever tasted! I make it all the time for my husband and when I have guests over. Everyone asks for the recipe! If I use it as a dip I leave it just the way it is. As a salad dressing I thin it out a bit with 2% milk. Always yummy!
I've made this a number of times now, and everyone always compliments it. Based on earlier reviews, I use 1/2 cup each of mayo, sour cream, and buttermilk, but otherwise leave the recipe unchanged. It is a thicker dressing (even with the buttermilk modification), perfect for dips, but also compliments salads nicely, sticking to the salad and not gathering uselessly in the bottom of the bowl. As others have mentioned, the flavors blend together much better after a day or two. Have I found my Ranch Nirvana? Not yet, but this is as close as anything else I've tried! Thanks, Dawnia!
Prepared as written this is a perfectly acceptable mayonnaise-based dip. But that's not what I wanted. I wanted ranch dressing, easily achieved by backing off on the mayonnaise and thinning it out with buttermilk. Dried herbs, if they're fresh, are just fine; but since I had them I used fresh herbs to taste. Much improved if prepared an hour or two in advance.
Very thick, and very good. I cut the recipe in half. I did a combo of 1/4 c. of mayo, 1/4 c. of sour cream and 1/4 c. of buttermilk. I also added 1/4 tsp. of ground mustard and 1/2 tsp. of sugar. I had fresh chives so I used that in place of dried. A nice change from bottled dressing.
"HOW" incredible is this recipe? Let me tell you! 1) I hate "Ranch Dressing" with every fibre of my being! I grew up before the current "Ranch Dressing Craze" and never understood the attraction. I prefer oil & vinegar style or less creamy dressings, but there was always "something" about store bought Ranch Dressings that set my teeth on edge! Yesterday, my Grandson asked for the dreaded Ranch Dressing on his salad! I grudgingly came HERE, found this recipe, read 20 reviews, and made it, vowing to not taste a molecule of it. Served it immediately, rather than waiting; what did I care, I wasn't having any?!? Well, I'm now eating my words! My GS went insane for THIS recipe! I was forced to try it and it blew my mind! THIS is not the awful stuff served in restaurants! I am now a dedicated fan of this dressing for life! 2) Another reason to love this recipe? My buttermilk and Half & Half come in identical containers from my dairy. It was only 24 hours later, that I saw that instead of adding buttermilk to this, I had grabbed the wrong container and actually used Half & Half!!!!! If this recipe can survive that kind of mistake, it's a 10 star recipe in my book! Bravo, Dawnia, on teaching this Old Dog some New Tricks! LOL
This dressing is awesome! I don't have any onion powder, so I double up the garlic powder. The dill really gives it a wonderful taste. I also used this dressing to dip carrots and make Ranch chicken with. Dip your chicken in, roll in bread crumbs, and bake! It's excellent! Thanks for a great recipe!
This is delicious and easy! Turned out nice and thick and not "vinegar" tasting like so many are. The only thing I changed is that I added 1Tb. lemon juice to thin it out a little. If you want to use it as a pour-on dressing, you might want to add a little milk to thin it out more but if you mix the salad in a bowl before serving, I found that the moisture from the salad itself automatically dilutes it to the right consistency. The dressing actually clings to the salad and doesn't end up at the bottom of the bowl!
Now I much prefer vinaigrette dressings over creamy ones, but I made this dressing for a steak salad as my partner does like creamy dressings. He liked it of course, but I was surprised to find I liked it also. Very much so in fact. I made it as stated and served it that way. The next day, however, I thinned it with a little milk to make it more of a pouring dressing consistency and that's the way I shall make it in future. On a side note, I did find the sauce a just a whisper on the salty side as there is already salt in the mayo, however it was perfectly fine after adding the milk to thin the dressing.
I know I may be beating a dead horse, but this ranch dressing is fantastic! I mixed about 8 batches worth of seasoning together and added about 3 teaspoons of the finished seasoning with the cup of mayo and 1/2 cup of buttermilk. I knew this dressing was delicious when I had to go out and immediately purchase veggies just to dip in it, but I had no idea I would be polishing off the whole batch in one weekend. I usually only purchase Hidden Valley Ranch, but this dressing is like a gourmet restaurant ranch and is far superior. I even tried to use up the rest of the HVR I had in the fridge after finishing this and almost gagged at the taste of that bottled stuff. I definitely recommend letting this dressing sit overnight as to allow the flavors to mingle and the dried herbs to reconsitute (if you can let it sit that long!) Truly addicting!!!
YUM! I'll tinker with the consistancy as a dressing, but this was VERY TASTY & great as a dip (good with a vege tray)! It really has a better flavor if you use the buttermilk, I've tried it both ways & the sour cream takes away from the flavor, it's still tasty, but better with the buttermilk. This was great with the texas ranch chicken from this site. Thanks Dawnia!
I've made this recipe many times & have (I think) perfected it. When I made it the 1st time, it was way too thick & way too dill-y. Next time I added the milk/buttermilk as suggested by reviewers, too runny. The last time I made it I added equal amounts of mayo/sour cream. Left the dill as is & doubled all the other seasonings & then added buttermilk at the end to my desired thickness. Perfection!
This is the way I always make ranch dressing, with one modification. If you want a buttermilk "taste", add some lemon juice to the mix, which essentially turns the sour cream into buttermilk. I usually use a couple of tablespoons. This also thins out the dressing a bit and gives it a nice fresh tang.
Good. Even better? Taking the amount of dry seasonings called for and using it like you would a dry mix packet of ranch that costs about $3 from the grocery store. I use the dry mix in cream cheese for veggie dips, bacon ranch pasta salad form this site, and countless other recipes.
I followed Christy's advice and used 1/2 cup each of sour cream, mayo, and buttermilk (just under 1/2 cup of milk and a tsp or so of vinegar worked as a substitution in a pinch) and it was awesome. Thanks for sharing, Dawnia!
Not impressed at all...was worried a whole cup of mayo would overpower the flavor so used only half of cup and still thought it overpowered the taste...So I added more sour cream...followed the rest of the recipe and it's just ok.
I have been using this recipe for several years now. I haven't bought ranch dressing since. I add extra onion and garlic powder. Today when I made it, I took the suggestion of another reviewer and added just a dash of white vinegar and what a difference it made. It adds that little something that seemed to be missing.
I used buttermilk, and the texture was nice, but all I could taste in here was dill. I would cut the dill in half next time.
This is the ranch dressing I've been looking for...I tried several from this site and none worked for my tastes. This one is just right. I halved the mayo and subbed sour cream for the other half, and used all fat free or reduced fat products, but kept everything else just the same. When I have fresh dill, I'll use that instead of the dried, but this works perfectly and I can finally say that I make *all* my own salad dressings. Goodbye preservatives and chemicals!
Fantastic recipe. I make this recipe minus the may0 and sour cream, and up the servings to 72. I store this in a jar in my pantry to a ready to go quick spoon out the mixture and add to the mayo and sour cream for dressing ready to go when I am out of time. Great with just sour cream for a veggie dip, or thinned with buttermilk for a thinner salad dressing. My family likes it with less dill, but that is just personal preference. Thank you, Dawnia, for sharing.
I made this dressing for tossed greens last evening. Made it as is, but seemed to need a bit more "tang" to it. Added a splash of lemon juice, it was perfect. Thanks for sharing this recipe.
Works extremely well. As many have noted, too thick for dressing--so thin with milk as you like. This takes fresh herbs and even fresh onions and garlic well. If you add fresh garlic, remember to blanch it in boiling water for about 10 seconds before
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