A couple of years ago I had an unfortunate allergic reaction to some MSG in a bottle brand of ranch dressing. It was a lesson in reading ingredient lists and why I now make my own dressings. It was easy to put together good vinaigrettes, but I also wanted a ranch recipe for variety (and because my husband loves it). It took awhile to find just the right one. We had a few disasters and a couple that were…okay. My boys weren’t really ranch fanatics, but I thought if I could get the right recipe they would like it for dipping their veggies and maybe, just maybe they would eat more veggies because of it.
Well, over the summer I finally found just the right one. My boys refer to it as “The Best Ranch Dressing Ever” recipe.
Having made this recipe so many times I had to look up the exact measurements to share. I’ve taken to eyeballing them and using my palm in exchange for measuring spoons. Make sure to follow the directions to wait the full 30 minutes before eating. The first time I made this I didn’t wait and almost chalked it up a failure. I decided to give it a second chance and try it again after the recommended time frame. The taste was completely different, very much worth the wait.
*I use Vegenaise and Tofutti sour cream (both are egg and dairy-free) for our ranch, but the original recipe called for regular mayo and sour cream.
1 cup mayo
1/2 cup sour cream
1 tsp dried chives
1 tsp dried parsley
1 tsp dried dill
1/2 tsp garlic powder
1/2 onion powder
1/4 tsp salt
1/4 cup water
Mix all ingredients together in medium bowl. Refrigerate for 30 minutes before serving.
It has a bit more of a dip consistency than a thin dressing. You can thin it out further as desired.
I’ll often set out a plate of veggies and a small cup of ranch for the boy’s after school snack, it’s always a hit.
Thanks to all that emailed and commented when I mentioned this recipe in last week’s vinaigrette post. I hope you enjoy it!