Homemade ranch is a staple in our fridge! I’m a pretty picky ranch eater, and that even comes to when we eat out at restaurants. I’m always asking them how they make or buy their ranch before ordering it. We use ranch to dip our pizzas, vegetables, fries, in wraps, sandwiches, and on all of our salads. Growing up in the restaurant industry, my parents always made homemade ranch and since I’ve never been able to buy the bottled ranch in grocery stores… it just doesn’t taste the same. So this recipe is a slight spin on my parent’s restaurant recipe. I like to call it, The Guest House Ranch.
There are two different versions I’m going to share with you today, legit homemade ranch and semi-homemade ranch. I used to go all out and do the full on homemade, but since kids have entered my life I’ve now adapted to the semi-homemade ranch.
I’m all about convenience and making the ranch as fast as I can as I usually am mixing up a new batch weekly for our home. And in my opinion, both are just as good and 100x better than bottled ranch you buy at the store.
Both recipes call for the same ingredients, one just uses a seasoning packet for the bulk of the seasonings.
Homemade Ranch
Ingredients
- 1 cup Mayo
- 2 TBS Sour Cream
- 1 cup Milk
- 1 tsp (2-3 shakes) Dill Weed
- 1/2 tsp Parsley
- 1/2 tsp Chives
- 1/2 tsp Onion Powder
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
Instructions
Whisk together the mayo, milk and sour cream.
Once mixed thoroughly add in the dill weed, parsley, chives, onion powder, salt, pepper and ranch seasoning packet.
Pour into a container or jar and set in the fridge for 2 minutes.
Enjoy!
Semi, Homemade Ranch
Ingredients
- 1 cup Mayo
- 2 TBS Sour Cream
- 1 cup Milk
- 1 tsp (2-3 shakes) Dill Weed
- 1/2 tsp Sea Salt
- 1/2 tsp Pepepr
- 1/2 tsp Parsley
- 1 packet Hidden Valley Ranch Seasoning
Instructions
- Whisk together the mayo, milk and sour cream.
- Once mixed thoroughly add in the dill weed, parsley, salt, pepper and ranch seasoning packet.
- Pour into a container or jar and set in the fridge for 2 minutes.
- Enjoy!
Notes
The dressing will store in fridge for up to 3 weeks.
When I have buttermilk on hand I will add 1/2 cup buttermilk in place of 1/2 cup of the milk. But being I don't use buttermilk regularly, I don't buy it just for this recipe and milk tastes just as great!
