Homemade Ranch

I am getting into making my own food more and more. Before, it seemed kinda silly to just make things instead of buy them- especially because I was shopping for one. Now, I shop for two, and soon to be three. This means my grocery bill is a lot higher. Also, we also are trying to eat healthier in the home- so I would like to keep the processed foods at bay.

When it comes to ranch, we are also a picky bunch. I do not like the Kraft dressing, while my husband doesn't like the Wishbone (but I love their Blue Cheese!). The only one that we have been able to agree on is Hidden Valley. We have never tried the packet ranch, because I am lazy. When I saw this pin for homemade ranch, I immediately put in on my board and today my friends, history has been made.



This recipe comes from An Oregon Cottage and it is simple, easy and yummy. In total, it took about 5 minutes to make and about two hours to set up. Not only does she have a great ranch recipe, she has a ton of other dressings as well as canning recipes. Oh, and she has so much more than that. I clicked around and found a ton of stuff to do- I'll be visiting her a lot more.

Her is her homemade ranch dressing:

1 c. sour cream

1/2 c. milk mixed with 1 1/2tsp vinegar (buttermilk substitute)

1 tbl lemon juice

1 large garlic clove, minced

1 tbl dried parsley, or 3 tbl chopped fresh

1/2 tsp. onion powder

3/4 tsp. sea salt

1/2 tsp. black pepper

1/8-1/4 tsp. dried dill or 1 tsp. fresh

1. Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.
2. Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid. *NOTE: If you like your dressing thicker, mix the sour cream and seasonings first, then add the buttermilk slowly until you reach the desired consistency.*
3. Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.
4. For a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired).
5. Shake well before each use.

Makes about 1-1/4 cup of dressing.

She does make a comment about checking your sour cream label. It should only have cultured cream as an ingredient. She uses Daisy Brand- I buy Kraft Simply Sour Cream.

Hope you enjoy!