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Home » Homemade Ranch Dressing

Homemade Ranch Dressing

August 23, 2016 //  by Donielle Baker

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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

Homemade ranch dressing
Print Recipe
5 from 1 vote

Homemade Ranch Dressing

Perfect as a dressing or dip.
Prep Time10 mins
Total Time10 mins
Course: Sauces, seasonings, and condiments
Cuisine: American
Keyword: ranch dressing
Servings: 8 servings
Calories: 124kcal

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

Variations: 
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.

 

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Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

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Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
Donielle Baker

@donielle

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Category: Fertility diet recipes, Salads and DressingsTag: fertility diet

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Reader Interactions

Comments

  1. Heather

    August 23, 2012 at 11:39 am

    how much whey/acv would you add to this?

    • donielle

      August 23, 2012 at 2:47 pm

      @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)

  2. Cary

    August 24, 2012 at 10:48 am

    How long does this keep?

    • Donielle

      August 24, 2012 at 3:42 pm

      @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.

      • Cary

        August 24, 2012 at 10:30 pm

        @Donielle, thanks!

  3. Becky Webb

    August 24, 2012 at 12:28 pm

    mmm…I need to make a homemade ranch recipe. I’ve wanted to for so long and never gotten around to it.

    • Donielle

      August 24, 2012 at 3:43 pm

      @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.

  4. amanda

    August 29, 2012 at 7:54 pm

    I dont’ have any fresh chives on hand. Will this work well with dried chives? If so how much should I substitute? thanks!

    • donielle

      August 30, 2012 at 1:47 pm

      @amanda, I’d do about a teaspoon of dried chives.

  5. Amy

    August 30, 2012 at 8:23 am

    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.

    • donielle

      August 30, 2012 at 1:46 pm

      @Amy, You can find more of my recipes here: http://www.naturallyknockedup.com/recipes

  6. Sara

    September 1, 2012 at 3:26 pm

    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….

  7. Tiffany @ DontWastetheCrumbs

    September 3, 2012 at 5:20 pm

    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!

  8. Cory

    October 2, 2012 at 6:24 pm

    If the buttermilk/yogurt/sour cream has active cultures, doesn’t that lacto-ferment the dressing?

    • Donielle

      October 8, 2012 at 1:28 pm

      @Cory, Yup! 🙂

  9. Heidi Paw Paw

    November 10, 2012 at 7:48 pm

    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!

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