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Recipe Thursday-Ranch Dressing

Posted on April 21st, 2011 | Posted in Recipes, Salad

I love ranch dressing! Ever since I was informed that you can practically dip anything in it:) It’s essentially the perfect condiment. I usually buy Hidden Valley Ranch (991263), but decided that I wanted to make it this time around, and I was being cheap and didn’t want to spend money on it. I had also just purchased parsley for my herb garden so i was able to “harvest” some for this recipe. The fresh herbs are essential to the flavor of this dressing.

After searching a few recipes I choose a Ranch Dressing recipe one out of The America’s Test Kitchen Family Cookbook, because I liked the choice of herbs and use of fresh garlic and shallots. Here is the other recipe that I was considering. I am definitely pleased with the result of this recipe. It is creamy and rich, and so far has graced the top of green salad, taco salad and pizza!

Ranch Dressing

Yield 1 1/2 cups


1/2 cup buttermilk* (HPH001)
1/2 cup mayonnaise (992170)
6 tablespoons sour cream (HPH050)
1 tablespoon minced shallot
1 tablespoon minced fresh parsley**
1 garlic clove, minced (991057)
1 teaspoon lemon juice (990323)
1/2 teaspoon salt (CQS030)
1/4 teaspoon pepper (CQP084)

*Many times I don’t keep buttermilk stocked in my fridge, an easy substitute is to mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar, and let it set up (curdle) for ten minutes.

**When I made this recipe I omitted the 1 tablespoon of minced fresh cilantro or dill, because I’m not crazy about either herb.


Whisk all of the ingredients together in a bowl until smooth. The dressing covered can be refrigerated for up to 4 days; whisk to recombine before using.

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