Homemade Ranch Dressing comes together with easy ingredients and is way better than anything you can buy in the store.
Do you ever think about how you are your own worst critic? That has been something I’ve been thinking about for a while. But it became very apparent the other day when I was making my Buffalo Chicken Salad.
I was working on perfecting a ranch dressing to go with it (because buffalo and ranch go together like peanut butter and jelly). I tasted what I had and made a face. Nathan tasted it and looked at me and said:
“You are crazy. That is amazing.”
I made just a few more tweaks and pulled out a store bought version for a side by side comparison. Nathan tried both and declared that he would never eat the store bought one, but would totally eat this recipe.
Maybe we should all just trust ourselves more.
RANCH DRESSING INGREDIENTS
Except for the fresh dill (more on that in a moment), all of these ingredients are always in my fridge and pantry:
- Skim Milk
- Low Fat Mayonnaise
- Low Fat Sour Cream
- Lemon juice
- Fresh Dill
- Dried Parsley
- Dried Chives
- Garlic Powder
- Onion Powder
- Black Pepper
You definitely can use dried dill in this recipe instead of fresh. I just love the look at taste of fresh.
A lot of ranch recipes call for buttermilk. That isn’t something I typically have on hand, so I went with milk and lemon juice to mimic the taste of buttermilk. It worked great!
You’ll notice that I went with skim milk, low fat mayonnaise, and low fat sour cream. I don’t happen to notice a difference in taste and I love the calories we cut.
This ranch dressing recipe comes to 53 calories for 2 tablespoons. Not bad for topping a healthy salad!
Additionally, this is a great salad dressing recipe if you are following a Keto or low carb diet, as there is no sugar in it.
HOW TO MAKE RANCH DRESSING
This salad dressing recipe is really simple, just as all are.
Whisk all of the ingredients together and then give it a taste.
- You may decide you want a little more milk to make it thinner.
- You may also decide you need a little more salt and pepper.
This recipe will keep well in the refrigerator for up to 1 week.
Generally speaking vinaigrette salad dressings last quite a bit longer, but because of the dairy and fresh herbs in this one, we are going to err on the safe side.
FOR THE LOVE OF RANCH
I have so many recipes that have a ranch component to them. This would be great in all of these or just on salad:
OTHER GREAT SALAD DRESSING RECIPES
Once you see how easy homemade salad dressing recipes are, you will be making them all the time.
Here are some other favorites:
And you have to check out the Jalapeño Ranch Dressing that goes with this Steak Salad.
Ranch Dressing Recipe
- 1 cup milk I used skim
- 1 cup mayonnaise I used reduced fat
- 1/2 cup sour cream I used reduced fat
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh dill (or 1 teaspoon dried)
- 2 teaspoons dried parsley
- 1 teaspoon dried chives (or 2 teaspoons fresh)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Whisk together all of the ingredients.
- If you would like a thinner dressing, add a little more milk, about 1 tablespoon at a time.
- Enjoy right away on your salads or store in air tight container in the refrigerator for up to 1 week.