ranch dressing

I haven’t bought a bottled salad dressing in years. Not only do they contain all the most awful preservatives in all the world, but you can taste the bottle when you pour it over your nice fresh ingredients.

Homemade ranch eluded me for a while. I tried lots of different recipes, but none of them really came close to the taste of the one that comes in those packets that I used to dump into sour cream to make dip for any school event. The note would come home from the teacher, and I would dutifuly check off “ranch dip” and send it back.

That was the extent of my party cooking life back in the day.

As with most things of a dip nature, these measurements are sort of just suggestions. I pretty much just get out the stuff and toss it in a bowl until it looks/feels/tastes right and then I dump it into a mason jar and stick it in the fridge.


  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise (get the good stuff, fergawdsake)
  • 2 cloves of garlic, minced and then mushed into a paste with the back of a spoon
  • 1 teaspoon salt (start with a little less, actually, if you’re doing the measuring thing. You’ll add more when you start tasting it.)
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons minced fresh dill
  • 1/4 cup finely chopped chives
  • A dash of vinegar
  • A dash of worchestershire
  • A dash of Tabasco
  • A dash of cayenne

Do the mixing. Do the tasting. Adjust. Do the mixing and the tasting again. When it’s perfect, dump it into an appropriately sized mason jar and refrigerate until needed.

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