Ranch Dressing

If you know me, you know I love ranch. A lot. Like a lot a lot. I love ranch on salad, I love putting ranch in wraps, I love dipping in ranch…heck, I even love dipping a wrap with ranch into ranch! Store bought ranch dressings are just never the same as what you get in a restaurant. Hidden Valley ranch packets are okay, but they’re still just not that restaurant quality.

This ranch is my favorite to make because it is the perfect consistency for both salads and for dipping. You know what I mean, right? Not all reasons for ranch are created equally! I usually make the whole batch without adding any extra milk to thin it. Once the dressing has set, I sometimes split it into two bottles: one to leave just as-is (great for salads, wings, or any time you want a little thicker consistency) and one that I add a little whole milk to for a thinner dressing (great for drizzling on wraps/sandwiches or dipping vegetables, pizza, etc in).

I wrote this recipe to be fairly neutral in flavor, but I usually end up adding extra dill. I like my ranch to be very dill-y, so I tried to be conservative here while still turning out a great dressing. If you’re like me, don’t be afraid to double the dill! Add a little at a time and taste, taste, taste until you get what you like. If you don’t have fresh dill or you run out mid-recipe, feel free to switch to dried dill, but keep in mind the 3:1 rule. Dried herbs are significantly more concentrated than fresh herbs, so 1 tsp of dried dill is the equivalent of about 3 tsp (or 1 Tbsp) of fresh dill!

You can have a lot of fun with this recipe. I start with this as my base and then scoop out what I need if I’m looking to complement a certain flavor in another dish. Try adding some extra garlic powder to pair it with oven-roasted potatoes, or if you really want to elevate it, mix in some roasted garlic. If you start with this delicious-as-it-is dressing, the world is really your oyst…ermm…dressing cup!