Ranch is one of my favorite dressings. I am very particular when it comes to its flavor. As a result, I have been working on getting this recipe right, over the years. This recipe has become my go-to for salads, sandwiches, hamburgers, and/or to serve as a side next to meats, meals, potatoes, vegetables, et cetera. Additionally, this recipe is great to prepare for gatherings as well. You can make it the day before, transfer it to a food container, and keep it in the refrigerator until it is ready to use. By the way, I have prepared this for our gatherings or when I have had guests over- my family and relatives have approved of this recipe; it’s a keeper for us!
Here are some ways I like to serve my Ranch Dressing:
Serve ranch dressing with vegetables. Help make it fun by cutting the vegetables into fun shapes. Here we have “carrot fries” served with a side of ranch dressing.
Serve it as a side with potatoes, roasted vegetables, grilled vegetables, etc. Here, I served it with my Broccoli Sweet Potato Tots.
This dressing is delicious as part of a salad. I have used it to dress a variety of salads and they have all turned out so good! Here, I have served the salad in deconstructed form with the dressing as a side and in its original salad form.
Serve it as a side with your meals. It pairs nicely with chicken, pork, steaks, nuggets, turkey, sandwiches, hamburgers, etc. Served here with my Veggie-Loaded Turkey Bites.
The ranch dressing will also pair nicely with these meals: Lemon Roasted Chicken, One-Skillet Chicken and Rice, Beef Kotlets, Broccoli Quinoa Nuggets, Chickpea Quinoa Nuggets, and so much more.
List of Ingredients
coming soon
Step-by-Step Instructions:
coming soon
PrintHomemade Ranch Dressing, our favorite recipe
This is our favorite ranch dressing recipe. It comes together quickly and pairs so nicely with a variety of foods.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: about 1 cup 1x
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 garlic, finely grated using a zester (a medium or small sized garlic clove)
- 1/4 cup cilantro, finely diced
- 1 tablespoon of dill fronds, finely diced
- Small pinch of salt (about 1/8-1/4 of a teaspoon), to taste
- 2 tablespoons of milk, or more-to thin it out to the consistency you like
Instructions
- Add the mayonnaise and the sour cream to a bowl and mix with a fork to combine.
- Add the grated garlic, salt, finely diced cilantro and dill. Mix with a fork.
- Finally, add the milk. Stir the milk into the mixture – I like to mix it in with a fork, in a whisking motion.
- Add a bit more milk if you’d like a thinner consistency.
- Note: grating the garlic does bring out the potent garlic flavor. We like garlic at our house so I tend to use a medium sized garlic clove for this recipe . Please feel free to use a small sized garlic clove or to add a small amount of grated garlic, if desired.
- Cover and allow to sit in refrigerator for about 30 minutes to an hour for flavors to develop.
- Can keep in an air-tight container in the refrigerator for up to 3 days.
This is one of those recipes that tastes better the following day.
