Surprise. I’m making a recipe for Bacon Ranch Potato Salad (coming up next.) A surprise because those that know me know I don’t like Ranch. Uh, hunh, no, no, nope.
Except my Home-made Greek Yogurt Ranch and that’s new. But my evil sis talked me into coming up with a Bacon Buttermilk Ranch Potato Salad and what’s a girl to do?
Research Ranch. Heavily. And come up with my own Ranch mix and dressing. One that I like. One that isn’t slimy & has some zip that doesn’t come from a chemical Sh**Storm. Excuse me, but it has to be said. And here’s mine. It’s quite lovely. (Um, am I 80? Quite lovely, indeedy!)
I stuck with the basics for the first go around (very good) and then went a little sideways with some adaptations. What sets my recipe apart is dry mustard powder – an original Ranch ingredient. See my Top Secret Super Stealth Arsenal of Ingredients for mustard powder and a few other fave flavor boosters.
And then I took some departures for the second batch and included smoked paprika, a little dried cilantro (which isn’t very strong, being dried, but just adds a little something to the mix) and a touch of Coleman’s mustard. Love that stuff, and a little goes a long way. Those are optional in the recipe.
As long as you work with about 3 to 4 tablespoons of the original three herbs in the Ranch Mix (parsley, dill and chives) feel free to mix and match them how you like. I am not a dill fan, but even I can admit how good it is in Ranch. And now I can admit how good Ranch can be! And I hope you can, too!
And of course you can add a little less or more of the garlic and onion powder, salt and pepper. If you’re watching your sodium, making home-made is the way to go.
Home-Made Ranch Mix
- 1/2 cup dried buttermilk powder (measure first, then sift if clumpy)
- 1 tablespoon each of dried chives, parsley and dill, or three tablespoons total if adding more or less of any of these herbs)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried mustard powder or Coleman’s mustard powder
- 1 teaspoon paprika (optional) or smoked paprika (optional)
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried cilantro (optional)
Mix together. Store in an airtight container, preferably in the fridge. 3 tablespoons equals 1 packet of store bought.
Home-made Ranch Dressing
To make dressing:
- 3 tablespoons to 1/4 cup of Ranch Mix
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt (or use all mayo if you prefer)
- 2 tablespoons sour cream
- 2 tablespoons cider vinegar
- about 2/3 cup of milk; hold back a little, then mix, then decide if you’d like to thin it more
- a little more salt and pepper, if desired
Whisk together, adding additional milk to get to desired consistency. Make thicker for a dip but for a dressing, whisk in milk until it’s creamy but still substantial and the whisk still leaves trails.
Taste and adjust seasonings.
Best if made about an hour ahead so flavors develop.
Note: when making this for my Bacon Ranch Potato Salad, I use the four tablespoons of the mix.
I’m taking this recipe over to Fiesta Friday 173, put on this week by the intrepid beach comber, Angie and her two co-hosts: Lindy @ Love In The Kitchen and Paula @ Her Life Is Love. I’m sensing love in the air, this week. It just takes a second to click over and visit and see all the great link-ups.
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