Homemade Ranch Dip & Dressing Recipe
Could this be easier? Or quicker?
I seriously doubt it!
And versatile? You can use it as is for dip or sandwich spread, or just add a bit more milk and you have dressing!
Best of all, making it yourself gives you total control over what goes into it. There will be no preservatives, no unpronounceable ingredients.
Maybe you’d prefer yours organic, you ‘ve got it!
Vegan? Just substitute non-dairy!
Low fat?…. You get the idea!
- 1 ½ cups of sour cream
- 1 teaspoon each dried parsley, dill weed & chives (or double that amount if you are using fresh herbs!)
- 1 teaspoon each garlic and onion powders
- ½dired rosemary (again, double if you use fresh)
- ¼ tsp. each ground black pepper and salt
Any and all items can be adjusted to a lesser or greater degree to suit your taste (this is not rocket science or birthing babies, its food… don’t be afraid of it!), or omitted, or substituted for something else, but this gives you the basic flavor of ranch. Do with it what you will!
Oh, and I use milk to thin it to a better consistency if it is too thick, or for dressing.And you can eat it right away, but it just gets better the longer it sits, as all of the herbs get a chance to mingle!
It is delicious and so fresh tasting, but just a dab will do you. A little goes a long way, especially on salads!