Homemade Ranch Dressing: So incredibly easy and quick (10 minutes!), you’ll NEVER go back bottled ranch dressing again!
It may seem like such a benign thing to be so excited about a ranch dressing recipe but I totally am! I’m not afraid to admit it.
Like most of of us Americans, I was brought up eating bottled salad dressing. It’s just one of those convenience foods that we can’t seem to live without. Just like bottled ketchup and canned beans.
But did you realize that it will take you less time to make this dressing than it will to pick out a dressing from the massive variety the grocery stores offer these days? It’s true!
How to Make Ranch Dressing
For this ranch dressing recipe, you’ll need mayo (or Greek yogurt if mayo isn’t your thing), sour cream, buttermilk, olive oil, lemon juice, garlic, chives, parsley, salt, and pepper.
And let me tell you this: making ranch dressing is just as easy as throwing those ingredients (most of which you likely already have on hand) into a food processor and whirring them all up.
How Long Does Homemade Ranch Last For?
The refrigerator shelf life for this homemade ranch is about 2 to 3 weeks. So, it keeps really well for all of your salad and snacking needs.
We make it for dipping some pizza bites, all kinds of raw veggies, pretzels and chips, on sandwiches and of course on salads. Pretty versatile and WAY easy, right?
A simple addition of new ingredients to this ranch dressing makes for a completely new experience!
- ¾ cup mayonnaise (I use light mayo) or plain Greek yogurt
- ¾ cup sour cream (I use light sour cream)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ¼ to 1 cup buttermilk
- 1 small bunch of chives or 2 scallions, roughly chopped
- Small handful of parsley
- 1 small clove garlic
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Place all ingredients along with just ¼ cup of buttermilk in a blender and blend for 10 seconds.
- Check the consistency and blend in additional buttermilk as needed. Add more buttermilk for dressings and less buttermilk for dipping or pizza “sauce."
Storage: Stored in an air-tight jar in the fridge, leftovers will keep 2 to 3 weeks.
adapted from Confections of a Foodie Bride and The Gourmet Cookbook, 2004
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