Our family loves ranch dressing. In fact, the kiddos have (possibly) gone through seasons of unhealthy love for this condiment. Like the time T-Man dipped his bananas in ranch. Yes, for real. It was definitely a slow-motion-can’t-get-there-don’t-do-it moment. The good news is, he lived. So there’s that.
Anyway, I have searched for a good replacement for our regular store bottled ranch, and tinkered with the recipe from this site. I finally came up with one that we not only like, but a healthier version that also has more protein (and significantly less preservatives). Win-win! Here it is:
For the mix:
Sea salt (or kosher salt)
To make the dressing:
Greek yogurt (or sour cream)
Lemon juice (skip if using the yogurt)
Now, you might be asking yourself why I am using dried herbs when fresh is so much better. Are you asking yourself? There are two reasons. First, you can make this with fresh herbs, which I have done and is wonderful (just be sure to taste test it to get the measurements right – you may need to add more or less according to taste). But since this is a dry mix that can be stored in a sealed container, fresh herbs would not be the way to go. Unless you want to mix it up without the herbs and then just add them in fresh as you make up your dressing. You choose. Second, since I live in the
frozen tundra everlasting winter North, I have to use dried herbs for most of the year. Feel free to go whichever direction best suits you.
Combine all the dry ranch mix ingredients. Note to self, as you are mixing, try not to make to large a cloud of it in the atmosphere and breathe it in, thereby causing a breathing-hacking-choking problem. Not that I would know. Just trying to watch out for ya. You’re welcome.
This will stay nice – yes, nice and not mean– in a sealed container, until the end of time. Or almost anyway.
To make up the ranch dressing, combine the mayo and yogurt or sour cream. See this brand of mayo? It is the closest to organic/healthier/vegan I could find, and it tastes great. But feel free to use your favorite kind. Hellman’s. Kraft. Just don’t use seasoned whipped dressing for this recipe. Things will not go well if you do. And the earth will stop its rotation. No pressure.
Taste it. Adjust the ingredients and seasonings as needed – more mix, mayo, milk, etc. You may note the ginormous bowl of ranch. I had to make up a huge batch for a fundraiser meal, and may or may not have gotten a little carried away. Let’s just say that we will have ranch for a long, LLLOOONNNGGG time.
You want to let this sit in the fridge to let it cool and allow the flavors to dance around and mingle and mix. If it thickens up in the fridge, just add more milk until it is thin enough for you. That’s it! Serve it with veggies, as a dip with chips or salads. So good!!
- For the ranch mix:
- ¼ c. black pepper
- 1½ c. dried parsley
- 1 T. garlic salt
- 2 T. sea salt
- ¼ c. garlic powder
- ½ c. onion powder
- ¼ c. dried dill
- ¼ c. cayenne pepper
- 2 T. dried chives
- 2 T. dried basil
- To make the dressing:
- 2 T. ranch mix
- 2 c. mayo
- 1½ c. sour cream or greek yogurt
- ½-2 c. milk (according to desired consistency)
- 1-2 t. lemon juice (skip if using yogurt)
- Combine all ingredients for the mix.
- Mix gently and well.
- Store in a sealed container.
- Mix 1-2 T. ranch mix, mayonnaise, sour cream (or yogurt), and lemon juice.
- Thin with milk to desired consistency.
- Refrigerate until serving.