Raise your hand if you love ranch dressing. Raise both hands if homemade ranch dressing is the best. I’m very particular about the taste of ranch, I don’t like any store bought from a bottle so I make my own. I’m not talking about using a packet of ranch mix either.
Aside from bottled ranch just not tasting as good, most of it has unwholesome ingredients. Since I like to know exactly what’s in my food and I avoid soy and preservatives, making homemade ranch dressing is my best option. Really, it’s my only option.
It’s a good thing I like to cook from scratch. This dressing is delicious and super easy to make. I always get compliments on it when I’m nice enough to share ;). You can omit the milk and leave it thick and creamy for vegetable dip. So, really, I’m giving you two recipes in one! Because- I’m sweet like that.
Homemade Ranch Dressing
Place 16 ounces (or 2 cups) of sour cream in a medium bowl. I used organic store bought sour cream but will be using homemade in the future.
Next, add milk to consistency you prefer. I use about 3/4 a cup of milk in mine. If you like it thicker, use less, if you like it thinner, use more. Mix well. Tip: Start with less milk and add to it, you can always add more but you can’t take it away. If it gets too thin, you can add extra sour cream but you may need to season a little extra if you do.
Now, it’s time to add the flavor. This is what makes ranch….. ranch! Stir spices and seasonings until well mixed.
Now that you have it all mixed up, it’s time for the taste test….. Approved! I like to pour my homemade ranch into a large mouth quart size mason jar. This can be a messy process so I use my hand dandy canning funnel for this. Then I place a lid on the jar and refrigerate. I can’t tell you how long it will last in the fridge because it doesn’t last long enough around here to see how long it lasts ;). Know what I mean?
So easy and so good! We like to use it for salad, ranch/parmesan crusted chicken, dipping chicken and anything else that sounds good with ranch in or on it. I hope you’ll make your own and let me know how you like it!
- 16oz Organic Sour Cream
- ¾ C Whole Milk
- 1tsp Pink Himalayan Salt
- 1tsp Organic Dry Parsley
- ½tsp Organic Paprika
- ¼tsp Organic Garlic Powder
- ⅛tsp Organic Onion Powder
- ⅛tsp Organic Black Pepper
- Pinch of Organic Cayenne Pepper
- Mix sour cream and milk until desired consistency. Add seasonings and mix well. Place in jar with lid and refrigerate.