I saw on the news that World Cup tourists were getting busted at airports trying to sneak bottles of Ranch Dressing out of the States. There’s no need to smuggle! It’s easy to make and homemade is a gazillion times better – here’s the recipe!
Ranch Dressing
This is not some tale I’m making up. I really did see on the news that World Cup fans were getting stopped by airport security with gallons of ranch dressing in their carry-on. It became such a problem that the Transport Security Administration issued an official warning, reminding travellers to pack it in checked luggage or risk confiscation!
I do get it though. It’s good stuff! For those unfamiliar, Ranch is a wildly popular American creamy dressing made with buttermilk, mayonnaise, garlic, onion and herbs. Tangy, creamy, herby and a little bit savoury from dried onion and garlic, it’s used as a salad dressing, dip for vegetables, with wings, chips, pizza… basically, Americans put ranch on everything, and once you’ve tried it, you’ll understand why.
As you’d expect, it dominates the bottled dressing aisle but honestly, homemade is SO much better because you can really taste the herbs!
Ingredients in Ranch Dressing
Here’s what you need to make this. To make a really good one, get fresh parsley and chives, But for everyday home purposes, dried herbs does the job nicely!
Buttermilk – This thins the dressing to the right consistency while adding the signature tang of Ranch. It also makes the dressing lighter and fresher than using just mayonnaise and sour cream. If you’d rather not buy a whole carton just for this recipe (though having buttermilk on hand is the perfect excuse to make Choc Chip or Blueberry Muffins!), it can be substituted with a 1:2 mixture of yogurt and milk which is just about the same thickness and very similar in flavour too.
Sour cream and mayonnaise – I like to use a combination of both rather than only mayonnaise which I find too rich and greasy. Full-fat is recommended for best flavour (well actually, homemade will be the absolute best!), especially the mayonnaise as low-fat mayo tends to be sweeter, I find, which will alter the flavour of the dressing. If you prefer a version without mayonnaise, see my Mayo-free Yogurt Ranch Dressing (it’s very good!).
Fresh parsley and chives – I fiddled with various combinations of dried versus fresh herbs, and these are the two fresh herbs I like to use. Dill was the other one I played with, but I prefer the earthiness that dried rather than fresh dill brings to the dressing.
Dried herbs – The onion and garlic powder adds a savouriness to the dressing that makes it distinctly Ranch Dressing, while dill is a classic her used in Ranch. The dried dill can be substituted with fresh, but I really urge you to stick with powdered garlic and onion for this dressing, using fresh is just not the same!
Apple cider vinegar – The tiniest smidge (just 1 teaspoon), to add a hint of tang into the dressing. You can substitute with lemon juice or any other clear vinegar, we use so little it doesn’t really matter.
How to make Ranch Dressing
The making part just requires mixing everything together. The texture should be thin enough to pour (photo at top), but thick enough so it clings to anything you dunk in it (see potato wedges dunk shot below).
Then it really benefits from being aside for at least 2 hours to let all the flavours meld, before using. It is fine to use straight away, but what you’ll find is that you can taste all the ingredients separately whereas if you let it rest for a while, the flavours all sort of mingle together to become one.
It’s worth it!
As someone who saves creamy mayo-based dressings for when they’re “worth it” – I promise, Ranch is worth it! It is a Dressing that makes people want a giant serving of salad, with just enough mayo to taste indulgent though it’s actually mostly lower-calorie buttermilk and sour cream. Some recipes use double the mayo, but to me that pushes it into potato salad territory and away from (virtuous! wellness queen! Oh-we-glow!) leafy salads.
So load up your trolleys with leafy greens – you’re going to want to eat it all with this tasty dressing!! – Nagi x
PS No recipe video today, because it’s one of those simple quick-flick recipes. 🙂
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Ranch Dressing
Ingredients
1. Fresh Herb Ranch Dressing (special!)
- 1/2 cup buttermilk (Note 1 for easy substitution)
- 1/2 cup mayonnaise , either store-bought whole egg or homemade
- 1/2 cup sour cream , full fat
- 1 tsp apple cider vinegar or lemon juice , or other clear vinegar
- 2 tbsp finely chopped chives , or 1 tsp dried chives
- 2 tbsp finely chopped parsley , or 1/2 tsp dried parsley
- 1 tsp dried dill , or 1 1/2 tbsp finely chopped fresh dill
- 1/2 tsp onion powder
- 1/2 tsp garlic powder , or fresh garlic finely grated using a microplane
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Instructions
- Whisk all ingredients together until the dressing is smooth. Leave in the fridge for 2 hours to let the flavours meld before using.
- Use as a dressing or dip for everything from wings to chips, veggie sticks or even bread!
Recipe Notes:
Nutrition Information:
More Salad Dressings that will make you want to eat your greens!
Life of Jaffle
I am 99% sure I very recently commented how well behaved Mr Jaffle has been lately.
I take it back.
I also have to acknowledge the Instagram community who immediately jumped to his defence when I shared those photos – everything from “It wasn’t him” and “Clearly the flip flops exploded” to “The flip flops had it coming” and “He was framed!” 😆
Thank you for the ranch dressing recipe.
I have wanted an all-around dressing, that will make my mouth tingle.
the flipflop attached first it was self defence
I AGREE Jaffle was framed.
The red colour gives it away – it was an explosive device which he did his best for a controlled explosion. He needs to be rewarded for his bravery with a nice piece of steak!
Thank you Nagi, you recipes are always good but nothing comes close to sweet and sour pork – never mind the pork, the sauce is beautiful on steak, or chicken I always have some in the fridge. THANK YOU and reward the brave dog!
Omg Nagi! I just prepped this this evening so I can have some carrots and Qukes with it tomorrow during the AFL grand final and it already tastes amazing just mixed! Can’t wait to have it tomorrow.
Visiting the US in 2015, buffalo and ranch sauces were a revelation. So glad I can just make ranch now.
You’re amazing, as always. Thank you!
This Ranch dressing is fabulous! I had to halve the recipe since there are only two of us, but I found that I could use the same amount of fresh herbs as I would for the whole recipe. Tinkering with the proportion of apple cider also allowed for a more satisfying result. A wonderful dressing! Thank you Nagi!
Hi Nagi, Sorry I must be feeling a little off as I’m not understanding what this means as ratio – 1:2 mix of yoghurt and regular milk. Please enlighten me as I love “Ranch Dressing” but this will save me from buying now. TIA.
It means one part yoghurt to 2 parts milk. A half cup of buttermilk is 6 Tablespoons so use 2 Tbspns yoghurt and 4 Tbspn of milk.
He looks so innocent, he didn’t mean it, he doesn’t know why mummy’s upset. If it’s on the floor it’s his toy.
I am single – can you freeze the leftovers?
Just cut the recipe in half or a quarter.
Our 2 yr old Golden Retriever Timber has the same photo shots! Let’s see? Mama’s or Dad’s Socks? Miscellaneous paperwork? Napkins (serviettes)? Cat toys? Mama’s flannel shirts? Coasters? (Usually Mama’s that she doesn’t pick up)?
But the BIG BROWN EYES??
It’s ALL GOOD. 🌺💕🌺
He looks guilty, but so sweet. You could not stay mad at him. He is teething and has to chew on whatever is handy.
He loves his mum, so he had to chew up her pretty red flip flop!
My big teddy bear recently chewed the spine of/off an excellent bird book. A book!?!?
Worked out that a friend had shared her sausage roll with my boys and then looked at the book. She did wetwipe her hands but there is nothing wrong with that nose!
Jaffle is looking less puppy-like but definitely still a puppy!
And as my friends keep saying “how did he get hold of it?’ Hm.
He’s not naughty, just ….maybe bored. That’s down to you Nagi
Keep your leather locked up, they love wallets and anything leather, good taste in quality just like your cooking 🧑🍳 xx
Jaffle looks so innocent standing by his mixed-media art installation.
Dressings are the best – thanks!
You can tell from Jaffle’s face he has no idea how this happened.
I haven’t made the recipe yet, however, it sounds delicious. I was also truly surprised at the Ranch Dressing craze. I was in the Seattle airport and I saw it on the shelves in many of stores in the airport. I thought what an unusual item to sell at an airport. One clerk said they could hardly keep it on their shelves. Nagi, I am sure all the World Cup fans will appreciate this recipe.
I’m going to the store to get the Buttermilk, and I’m making this tonight. YUMMY YUMMY!!
Thank you Nagi 😉
Your suggestion to sub buttermilk with yogurt and milk is pure genius! I never have buttermilk around and usually do a “sour milk” substitute, which doesn’t quite make it. I’m from San Francisco and was amused at the response to ranch dressing with World Cup visitors. Salad dressing diplomacy?
Jaffle…at least it wasn’t your beautiful sofa!!!