Ranch Dressing
User Reviews
5
Ranch Dressing
Description
The Ranch Dressing recipe blends mayonnaise and Greek yogurt or sour cream as a rich, creamy base. With the addition of white vinegar, fresh or dried parsley, chives, dill weed, minced garlic, and paprika, it achieves a distinct herbal and slightly tangy taste. Buttermilk is whisked in to reach a smooth, pourable consistency ideal for salads or dipping. The dressing is best refrigerated for at least an hour to allow flavors to develop fully. Season to taste with salt and freshly cracked black pepper, enhancing the overall balance.
Versatile in use, this dressing complements a variety of salads or works well as a dip for vegetables, chips, or chicken wings. The herbs and garlic contribute freshness and depth, while the creamy texture makes it rich without overpowering the other flavors on your plate.
For optimum flavor, chill before serving and store in the refrigerator for up to one week. Adjust the herb amounts or buttermilk thickness according to personal preference to customize taste and texture.
Ingredients
- 1 cup mayonnaise real
- 1/2 cup Greek yogurt or sour cream
- ½ tsp white vinegar
- ¼ cup parsley or 1/2 tsp dried parsley, fresh chopped
- 2 Tbsp chive or ½ tsp dried, fresh
- 1/2 teaspoon dried dill weed
- 1 clove garlic , minced
- 1/8 teaspoon paprika
- salt to taste, freshly cracked
- black pepper to taste, freshly cracked
- ¼ - ½ cup buttermilk , as needed to desired consistency
Instructions
- In a medium sized bowl whisk together the mayonnaise, Greek yogurt (or sour cream), vinegar and seasonings.
- Whisk in the buttermilk until desired consistency for dipping or dressing.
- For best flavor, refrigerate for at least one hour before serving. Store in the refrigerator for up to 1 week.
Notes
- Adding citrus juice like orange, lemon, or lime can give an extra tangy twist.
- Incorporate 1/4 cup bacon crumbles for a smoky, savory flavor variation.
- Mix in freshly grated parmesan cheese for a richer texture and taste.
- Blend with cilantro and tomatillo or with jalapeño (seeds removed for milder heat) to create unique ranch versions using a food processor.
- If buttermilk is unavailable, make your own or omit it and increase mayo or yogurt with a splash of milk.
- For a dairy-free or vegan option, substitute vegan mayonnaise and yogurt, and use almond milk mixed with lemon juice instead of buttermilk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 257mg | 11% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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