Ranch dressing is a food group at our house, so I've always made it from scratch to save a few cents. After a friend raved about this recipe, I decided to give it a try. It is far and away the best ranch dressing I've ever made or eaten. It doesn't require a single fresh herb, either. Buy the spices in bulk to maximize the savings. The mix will just about fill a quart mason jar, and makes up a little over 7 gallons total. We make it up in 3 cup batches for home use, but when you need to cater an event you'll appreciate the ability to make the larger amount.
Creamery Ranch Dressing
from One Good Thing by Jillee
Mix together in large bowl. Store in airtight container in cool, dark location.
1/4 cup black pepper
1-1/2 c. parsley flakes
1/2 c. garlic salt
2 Tbsp. Kosher salt
1/4 c. granulated garlic
3/4 c. granulated onion
2 Tbsp. dill
To make dressing, whisk together:
1 Tbsp. dry mix
1 cup mayo
1 cup buttermilk
1-1/2 cups sour cream
1/2 tsp. lemon juice
Refrigerate for 2 hours to combine flavors. Store in refrigerator for 2-3 weeks.
- For a yummy variation stir in 1/2 cup grated Parmesan or Romano cheese.
- Light mayo and Light sour cream (or Greek Yogurt) work very well in this recipe.
- Store dressing in a recycled economy sized ketchup bottle with a squirt top.
- Use the dry powder to season veg or chicken.
- Bacon Ranch pizza is a nice change of pace from classic marinara.
- Creamery ranch dressing is thick enough to use as a dip if you are using Hellman's Heavy Duty mayo. With other brands, you may need to reduce the buttermilk by up to 1/4 cup.
- Add a 1/2 teaspoon mix to 1 cup of warmed olive oil for a great dipping sauce.
Linked up at Homestead Barn Hop #127