Homemade Ranch Dressing

The first time I had homemade ranch dressing, it wasn’t really homemade.  It was one of those spice packets from the grocery store mixed with sour cream and it was actually required of me for a college class.  Long story.  But even so, the flavor was superior to the bottled stuff.  Fresh, tangy, and everything ranch should be.  I figured making it from scratch would be even better.  Turns out, I was right!

I have been collecting various recipes for this for years and years.  But it hasn’t been until this summer that I started experimenting with them.  And…well…it was rather disappointing.  Every time I tried a new recipe they were either overwhelmingly sour, they lacked flavor, or in the worst case, tasted like pureed onions and milk.  Yuck.  None of them tasted anything like they vehemently claimed to be-ranch dressing.

Until I made this.  Half my creation, half inspiration from other recipes, I finally nailed it.  Rich and creamy and a spectacular version of the dressing and dip we all love so much.  Although it is fantastic on a salad, my family has been enjoying it the most as a dip with vegetables.   They usually enjoy their carrots, bell pepper strips, cucumber slices, and broccoli and cauliflower florets plain.  But one taste of this and as Evelyn exclaimed, “I want to drink this!”  She may be a bit over dramatic.  And I have no idea where she gets it…
One Year Ago: BBQ Chicken W/Mustard Glaze & Smashed Potatoes W/Spinach
Two Years Ago: Matt’s Pancakes

Homemade Ranch Dressing
Inspired by this recipe.

3/4 c mayo-I use canola
3/4 c low-fat sour cream
1 T fresh lemon juice
1 clove minced garlic
1 T snipped chives
salt and pepper to taste
1/3 c milk, or more to reach desired consistency

Combine all ingredients in a bowl or jar.  Shake or mix and taste for seasoning.  Add more milk if necessary.  Will keep in the fridge, tightly sealed for up to two weeks!