This homemade ranch dressing is sure to be a hit with the entire family!
Many years ago I found out that I was reacting to the store-bought ranch dressing I was using. For weeks I was getting migraines everyday after lunch so my lunchtime routine began to include taking a couple of Excedrin Migraine before I went back to my desk. This went on for some time until a co-worker asked what I was eating – because she dealt with some pretty horrendous migraines and knew what some of her triggers were.
I was sure a salad was on the “healthy” side of things but she knew before I even told her what type of dressing I was using. Because many, many ranch dressings also include MSG and it’s a common trigger for migraines.
My very first organic purchase was for ranch dressing – and it also eliminated most of my migraines.
But once I found the traditional food movement I also realized that the oils they use are not the best for us. To be completely honest, sometimes I still use them, but I buy them more and more infrequently and instead buy dressings made with olive oil, forgoing my favorite ranch dressing.
I also forget how easy it is to make your own ranch dressing!
Homemade Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream OR cream cheese OR yogurt OR buttermilk
1 clove garlic, pressed
3 Tbsp fresh chives, chopped finely
3 Tbsp fresh parsley (flat leaf), chopped finely
1/2 tsp dried dill weed
salt to taste
optional – whey, apple cider vinegar
Method of Preparation
Making ranch dressing is as simple as combining all of the above ingredients.Let it sit for at least 30 minutes to allow the flavors to come together fully.
- Add the apple cider vinegar if you like a bit more zing.
- Add the whey if you want to let it sit out for a few hours and lacto-ferment.
- Add more chives if you want more of an onion flavor.
- Fresh is best, but you can also use dried herbs if that’s all you have: reduce to 1 teaspoon for dried chives and parsley, 1/2 teaspoon garlic powder instead of a fresh clove.
- Use the sour cream, cream cheese, yogurt, or buttermilk interchangeably, yet know there will be marked differences. Sour cream or buttermilk will be thinner (especially the buttermilk) and have a more basic ranch flavor. Cream cheese will create a thicker “dip” and have a marked cream cheese flavor. Yogurt will be thinner unless you strain some of the whey out and it will impart a more sour flavor.
Do you make your own ranch dressing? What are your favorite herb combinations?
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