Reviewed: Oct. 15, 2009

This is a good base ranch. It's definitely good and worth giving a shot, but don't expect to stun anyone with your ranch dressing. I've already made it twice!

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datsmyveggie

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Reviewed: Jul. 19, 2009

Eh, this was ok. Rates somewhere between a 3 and 4. Cant really pin point what was missing but it lacked something. Tasted and looked pretty blah.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 7, 2009

Very good! I used whole fat sour cream because that's what I had. Next time I'd like to perk this up with some green onion or chives. Nice as written, though. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 21, 2009

Excellent, though with some unavoidable modifications. I didn't have light mayo or sour cream, so I used regular. One modification that was avoidable was the addition of dried chives in the blender, which turned it a lovely shade of green. I'll leave that out next time.

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Rich S.

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Reviewed: Mar. 3, 2009

Very good basic dressing. I gave it 4 stars because it seemed a little too thick & didn't have a ton of flavor, but those could easily be fixed with a little more buttermilk & seasonings. We enjoy this recipe!

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Michelle

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 26, 2009

We really enjoyed this dressing. Great for dipping raw veggies to snack on as well as dressing a salad. Plus there is no MSG or preservatives you normally get in the name brand dressings.

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Cheri

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Reviewed: Jan. 6, 2009

Very yummy and easy to make for beginners!! Loved it!! Great for veggies as well as salads --very versatile !

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Jan. 5, 2009

This dressing really does taste like the one that you make from the name-brand packet; in fact, my family and I thought that it tasted better! And, without all of those preservatives and such, you can feel better about eating it, too. All I did to alter the recipe was use regular-fat sour cream and mayo and added some dried parsley flakes for color and extra flavor- I can't wait to make it again!

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Nov. 16, 2008

I was looking for a ranch style dressing. My husband is allergic to soy, onions and msg. The stores simply don't sell a dressing without at least one or more of these. I made this dressing with store bought mayo. I loved it. Now I have to find a mayo recipe so my husband can use it without risking a reacion. All mayos out there seem to be made with soybean oil as the first ingredient.

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lobos

Cooking Level: Intermediate

Home Town: Mendota, Illinois, USA

Living In: Centralia, Illinois, USA

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Reviewed: Oct. 3, 2008

This is SO good. I used white vinegar, upped the garlic powder and added basil, oregano, chives and dill.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 19, 2008

Wow! I followed the recipe, and it was not at all what I expected. The flavor was overwhelmingly that of mayo. Definitely not to our liking...

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sashelena

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

Love it! It's delish. I used Smart Balance Light Mayo, fat free sour cream, added more buttermilk, upped the spices (except no salt), added parsley & chives. Thanks so much for a wonderful dressing.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

Verry good for deeping too.

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Comerio P.R.

Cooking Level: Intermediate

Living In: Glen Spey, New York, USA

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Reviewed: Sep. 2, 2008

Tastes rich for light dressing. Very good over a simple salad of lettuce and tomato and some nice fresh ground pepper - I thought this was great!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Aug. 1, 2008

Loved this dressing - it tastes just like in the restaurants. It's very thick and could also be used as a dip for a veggie tray. If you don't like it so thick, just add a bit more buttermilk.

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Jennifer E

Cooking Level: Expert

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Reviewed: Jul. 16, 2008

Decent enough salad dressing, but a little boring both in taste and appearance, and a little thick. I added extra buttermilk to thin it a bit. Then, after blending the dressing, I stirred in some fresh minced chives and fresh dill which livened it up with a flavor boost and gave it a much more appealing appearance. Both of these modifications greatly improved this dressing.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 31, 2008

Just like the fancy restaurant kind!

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ferretmom

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Reviewed: Mar. 19, 2008

This dressing is delicious and super easy. I will never buy ranch dressing again. One note; this dressing is rather thick, I added extra buttermilk to make it pourable.

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veg mom

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

Pretty good, and certainly easy. Not quite tangy enough for me, though. Next time, I will add some lemon juice and some chopped fresh herbs - dill or tarragon would be good. Thanks for the recipe.**Addendum** Made this recipe again but with some modifications. Doubled the vinegar and added a good amount of chopped fresh dill (about 2 tbsp for half the recipe) and this resulted in one of the best creamy homemade dressings I have ever had. It is now definitely a five star recipe.

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