Due to popular demand, I’m bringing my ranch dressing to the main stage. I confess, I didn’t think this blog would contain recipes at first, but here we are. This ranch is what I have dubbed my “COVID Ranch” because during that time some people baked bread, and I… well I perfected my ranch dressing. With no further ado, I’ll get to what you came here for — truly excellent ranch dressing in less than ten minutes.

Instructions

1) Mix together until blended:
1/2 cup mayo
1/2 cup sour cream
1/2 cup whole milk or buttermilk

2) Add in and then mix the following ingredients:
1 1/2 tsp lemon juice
1/2 tsp dried dill weed
1/2 tsp dried parsley
1/2 tsp dried chives
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp fine sea salt
1/8 tsp fresh cracked pepper

3) Refrigerate until chilled. If you wait overnight, the flavors really pop but it can be consumed as soon as it is assembled.

This ranch will last for up to 5 days in the fridge.

Variations

If you like your ranch more lemon-y or with more dill flavor, you can increase up to 3 tsp or 3/4 tsp respectively.

Parmesan black peppercorn ranch: Add 1/4 cup grated parm and triple the pepper.

Jalapeño ranch: Omit dill. Add 1 tsp jalapeño juice and 2T diced pickled jalapeño.

Happy ranching! xoxo