I have had a love affair with ranch dressing since I first tasted it as a kid. It seems like most people I know eat french dressing, which I think is disgusting. Too sweet. My husband loves the stuff. People putting that stuff on taco salad never ceases to amaze me. There is nothing taco or mexican about it. But, I digress.
Over the years, ranch dressing has evolved into thick, gloppy, almost tasteless goop that is high in calories and low on flavor. What happened to the buttermilk, the herbs, the pepper, the lemon juice?
Okay, I’m a little passionate about it, it’s one of those things….no biggie – I swear.
So, this homemade stuff is sooooo much better and it is so easy. You can throw this together in just a few minutes and it keeps in the fridge for quite some time, but it likely won’t last that long anyway. I’ve had it over three weeks, just because I’m the only one eating it, and I haven’t had time. The hardest part of making this is getting the herbs and chopping them up. Big deal.
Trust me, if you even mildly like ranch dressing, your gonna like this. You can use it as a dip as well, although it’s not as thick as the stuff in the store, it tastes mmmmmm. You can easily adjust the amounts of any of the ingredients to suit your taste, which is what I did from all the stuff I found on the internet. Truuust meeee…..
- ½ cup buttermilk
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon finely chopped fresh parsley
- 2 + teaspoons finely chopped fresh chives
- 2 teaspoons finely chopped fresh dill
- 1½ - 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Throw all the ingredients into a bowl and whisk or stir together until well blended. Store covered in the refrigerator.