I have a little confession to make, it is kind of sad too. We live on a farm, all summer long we have fresh fruits in veggies. What we don’t grow a trade is easy to negotiate with other farmers. Would would think with all this produce at the peak of freshness within such easy access I would have no trouble getting my kids to eat their veggies. The truth is with out dipping sauces and salad dressing I am hard pressed to even get my kids to look at a veggie, or even consider a salad.
Ranch salad dressing is a family favorite. The kids like to dip their carrots and celery in it for a snack, my husband likes it on his salad with fresh cracked pepper, and on pizza night everyone likes to dip their crusts in ranch dressing. There really is nothing to not like about ranch dressing.
If you have never made your own ranch salad dressing I think you will be surprised at how easy it is, and how much it tastes like a good quality bottled dressing. It is tangy and creamy, and has a good thickness to it, so it can do double duty as a dip on your veggie tray. But there is a secret to making this salad dressing, but don’t worry it will not meant any extra work for you. It is time. The longer you give this salad dressing to develop it’s flavors, the happier you will be with your ranch salad dressing. 30 minutes is the minimum amount of time you want to make this dressing in advance. I try to make it early in the day if we will need it by dinner time and it is great, but even better the next day.
Homemade ranch salad dressing will keep in a container with a cover for about a week in the refrigerator. To help prevent spoilage if you will be dipping veggies, pour what you will use into a separate container, and dispose of any leftovers to avoid adding bacteria to your storage container of ranch salad dressing. Face it, no matter how gross it is there is always someone who will double dip.
Ranch Salad Dressing
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon white vinegar
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
In a large bowl, whisk together the mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
by Jennifer Morrisey