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 every day 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
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic minced
- 3 Tbsp fresh chives chopped finely
- 3 Tbsp fresh parsley flat leaf, chopped finely
- 1/2 tsp dried dill weed
- salt to taste
- whey or apple cider vinegar optional
Instructions
- 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.
Notes
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.
Nutrition
Donielle Baker
Dealing with variables in charting basal body temperatures
how much whey/acv would you add to this?
@Heather, If you do whey, I put in about 1/2 Tbsp. With the ACV I’d start at 1/4 tsp and work your way up as to your own taste. (and anytime you add these in, it will provide a thinner end product)
How long does this keep?
@Cary, I would feel comfortable keeping it for a week in the fridge (longer if you use store-bought mayo instead of homemade with raw yolk). If it was with store-bought mayo…..I’d go by the expiration on the sour cream/cream cheese/ etc that you used.
@Donielle, thanks!
mmm…I need to make a homemade ranch recipe. I’ve wanted to for so long and never gotten around to it.
@Becky Webb, I feel the same way most of the time! I seriously always want to make it…..and never get around to it. 🙂 I finally had some sour cream from a potato salad I made so I took the time to whip it up.
I dont’ have any fresh chives on hand. Will this work well with dried chives? If so how much should I substitute? thanks!
@amanda, I’d do about a teaspoon of dried chives.
I also have suffered from horrible migraines since 12 years of age. Now at 43 years old I think a lot of them might be do to the ingredients in food. Do you have more recipes or a cook book.
@Amy, You can find more of my recipes here: http://www.naturallyknockedup.com/recipes
Yay! That is perfect, thanks for posting. I need to start eating better and gave up ranch for that reason. I have never gotten the headaches, thankfully. I think I need to get your book as well….
Yes indeed! I do make my own ranch dressing, as well as blue cheese. Both of these in the homemade version are OUTSTANDING and so much healthier than the versions at the store!
If the buttermilk/yogurt/sour cream has active cultures, doesn’t that lacto-ferment the dressing?
@Cory, Yup! 🙂
Thanks for the recipe! I just made some and it was great!
I did change it a bit, I used sour cream and my homemade kefir instead of mayo. The texture is smooth and creamy. I might need to chop the parsley finer next time but other than that it turned out good!