Restaurant Ranch

Ranch dressing {The Reluctant Hippie}

Ranch dressing is such a guilty pleasure. The only way we can justify it is by putting it on healthy things, like carrots and cucumbers. When you make it from scratch, however, you may find that accidents happen in the kitchen. You might spill a little dressing on a potato chip or chicken wing. Baby Hippie tends to accidentally eat the dressing with a spoon. This stuff should come with a “Caution” sign.

Warning: This product contains extreme levels of salty deliciousness

Warning: This product contains extreme levels of salty deliciousness

This is a cheap and easy ranch dressing that uses dried herbs that you probably already have in your spice rack. “Why not fresh, Hippie?” Because we just haven’t found a fresh version that makes my kids say, “Yay! Ranch!” If you like restaurant ranch, you can make it with 2 minutes of prep work and an hour to let the flavors mix.

Ranch Dressing {The Reluctant Hippie}


  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 2 tsp. dried parsley
  • 1/2 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/16 tsp. dried dill (just a tiny, tiny bit. Unless your family likes dill way more than mine does)
  • A few grinds of black pepper
  • 1/4 tsp. cornstarch (optional thickener)


  1. Whisk together the buttermilk and mayo.
  2. Add dry ingredients, mix well, and chill. The longer, the better. Taste and adjust seasoning, then chill again to let the flavors coalesce. Overnight is best, but we made this over the weekend with 45 minutes before the first taste, then 30 minutes after adjusting the seasoning. Worked just fine.
  3. This amount of dressing fits perfectly in a pint-sized mason jar and keeps for a few days in the refrigerator.

3 thoughts on “Restaurant Ranch

  1. Still making this dressing as our main dressing. It’s the best. I’m ever grateful for you figuring the recipe out, so I don’t have to buy dressings full of soybean oil and xanthan gum.

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