Do you guys remember the story about the one time I accused our friend Tim of only liking ranch dressing so people wouldn’t think it was only for me? No? It went something like this.
We’re at the store buying supplies for a get away weekend, and I go to grab ranch dressing, stating that Tim would not eat vinaigrette, that he was a meat and potatoes, ranch eating man. (ME MAN, ME EAT RANCH.) It really was a cover up for the fact that I wanted ranch dressing. Fast forward 6 hours at the dinner table, and Tim reaches for the balsamic to dress his salad. Everyone pans to me, staring sheepishly and knowing that I blamed the ranch on Tim as a cover up.
I then had to admit to the rest of the table that I said Tim would only eat ranch dressing while Tim looked at me with this “Why would you ever say that?” look on his face. Talk about embarrassing. I turned to him and responded the only way I knew how: “Tim, you couldn’t have just grabbed the ranch to help a sister out? Jeez.”
I learned a lesson that day, and that was to just own it. I am Whitney. I am a food blogger. I like pate, champagne, and ranch dressing. SO SUE ME. I am someone who prefers to drench their healthy salad in unhealthy dressing. So what? I love ranch so much that I made my own, and I am not kidding you when I say that entire mason jar was gone in one week.
Are you horrified? Well, I ate it with greens. So that helps… right? Seriously this is such a great dressing, I’ll never buy a bottle again.
This makes a crap ton, if you're moderate ranch users, feel free to halve the recipe. It will keep for 1 week in the fridge.
- salt - 1/4 cup, for the dry mix
- pepper - 1/4 cup, for the dry mix
- parsley flakes - 1 1/2 cups, for the dry mix
- garlic powder - 1/4 cup, for the dry mix
- onion powder - 3/4 cup, for the dry mix
- fresh dill - 1/4 cup
- buttermilk - 1 cup
- sour cream - 3/4 cup
- mayonnaise - 3/4 cup
- lemon juice - 1 lemon