Ranch Dressing. North Americans almost literally have a love affair with the stuff. I’m not immune to it’s delicious charms, either.
However, there’s been a disturbing trend in the past 10-15 years, where bottled ranch is getting more and more disgusting. Cheap chemicals to maximize profits? Probably. But what’s happening is these mega corporations are taking what used to be good – 30 years ago, Hidden Valley Ranch was edible – and turning into an over sweet, under seasoned, disgustingly textured blob of nasty.
Not all is lost, because if you look down below a couple lines, you’ll be rewarded with a ridiculously simple and superbly tasty ranch dressing/dip recipe. I originally posted this 11 years ago, in June of 2010, and we still use the exact same recipe to this day and it’s as satisfying as ever.
Use this homemade ranch dressing as a normal salad dressing, or as a dip for anything you might want to dip, like my homemade chicken strips, carrots, celery, etc.
My kids love the cold pasta salad I make with rotini noodles, fake crab, and broccoli (lightly steamed and cooled) with homemade ranch. It’s oddly satisfying.
- 1 cup mayonnaise
- ½ cup sour cream
- ½ tsp dried chives
- ½ tsp dried parsley
- ½ tsp dried dill weed
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- Milk to thin as needed
- In a small bowl, add the mayonnaise and sour cream then completely whisk in all the spices.
- Use as is for dip, or slowly add milk while constantly stirring til desired thinness is reached for salad dressing. May thicken with time, more milk can be added to "re-thin."
- Refrigerate for 30 minutes to blend flavors.