I use a classic base of tangy buttermilk and mayo. While I use reduced-calorie mayo in a lot of my cooking, I don’t recommend it here. It definitely changes the flavor and it’s simply not as good. You can adjust the amount of buttermilk you use to get the consistency just how you like it (thinner, thicker, etc.) Now for the flavors. This recipe has garlic powder, onion powder, dry mustard, seasoned salt, black pepper and dill.
And even though we’ve got onion powder in there- I like a hefty spoonful of chives, too. These little chives are from my garden last summer. They produce like crazy and I don’t use them fast enough, so I put them in my freeze-dryer and have been using them all year.
All you do is dump everything in there and whisk it up. That’s it.
This stuff tastes like heaven.
I just keep it in a mason jar in my fridge and pull it out for every meal.
The only thing that would make a salad with homemade ranch even better is homemade croutons, so you may want to whip up a batch of those while you’re at it. Dipping homemade croutons into homemade ranch is probably one of my most favorite things ever. Things you should most definitely dip in Ranch Dressing: Stuffed Chicken-Bacon Pizza Rolls Oven Baked Steak Fries Diner Style French Fries Breadsticks (c’mon I know you all do it…) This Basil Buttermilk Ranch Dressing is also a super-amazing variation of this dressing.
