Reviewed: Nov. 3, 2011

I believe part of making a recipe is giving it an appropriate name. This recipe isn't bad, but it certainly doesn't take like ranch dressing. After mixing it all together, I adding more mayo and buttermilk to try to dilute the overpowering spices. Tangy isn't accurate for this recipe - it's simply overdone. Sometimes less is more. I also think the worcestershire sauce is not necessary. Great attempt, but not the right combination of ingredients.

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Reviewer:

codeseven

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Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: South Lake Tahoe, California, USA

Reviewed: Sep. 25, 2011

We liked this! The flavors are so nicely balanced that there's nothing, in my judgment, that there's either too much or too little of. Tinker and play around with this if you like or if you must, but I think it's just right as is! (I did, however, use full-fat mayonnaise and sour cream)

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7 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 1, 2011

I upped the dill a little (we really love dill and to be honest, mine was dried, not fresh) and I added some fresh minced chives. We thought this was good--I think next time I'd add either fresh minced green onion or onion powder and I'd add more garlic. Very simple and it allowed me to use the last of the buttermilk I had before it went bad.

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6 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 17, 2011

Personally, I love this. I like to know exactly what I'm eating. I didn't use the sugar & used a lot more garlic. I like the added punch of ground mustard. This was great with some grilled chicken from last night.

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5 users found this review helpful

Reviewer:

Scotdog

Cooking Level: Intermediate

Reviewed: Jan. 20, 2011

Turned out okay. Had to doctor it to get the southern buttermilk ranch taste I was going for, after making it the first time. Changes: - No sugar - Half the dill amount - 2-3 tablespoons of fresh lemon juice - Full fat mayo and sour cream, otherwise too sweet - Used a total of 3 garlic cloves, not 1 - Better if sat in fridge for an hour and then left on counter for about 30 min before serving -

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Reviewer:

rayissa

Reviewed: Feb. 8, 2010

I LOVE this dressing. I make it to put on everything. It's really mild, and very refreshing. The flavor isn't strong, which I liked. Perfect for a salad or even for dipping chicken strips, carrots or celery. YUM!

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1 user found this review helpful

Reviewer:

Love2cook

Reviewed: Apr. 22, 2009

It really should have been titled differently. It really wasn't much of a ranch-tasting dressing. It has too much dill. It was really good! But to be looking for a ranch recipe, I'll try something else next time. It served it's purpose though. I was trying to make a good 'steak-house ranch' to dip my sweet potato fries in, and this actually complemented them fairly well. I will make this again, but I think I'll half the dill.

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4 users found this review helpful

Reviewer:

CookinMomma09

Reviewed: Apr. 1, 2009

This has a very mild buttermilk taste, but be careful of the amount of dill. Use half the amount first, then add more to taste. If not, it will overpower the dressing. I let this set for an hour in the fridge before serving and overall it was pretty good.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Sep. 16, 2008

Quick, simple, and tasty. I followed the ingredients exactly as listed with one exception, I used seasoning salt as opposed to white salt. I will definitely be making this again.

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2 users found this review helpful

Reviewer:

Scotia

Cooking Level: Intermediate

Reviewed: May 18, 2007

This didn't have much flavor. Kinda bland compared to other ranch dressings - I tried to kick it up by adding more dill and garlic - that just made it worse.

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2 users found this review helpful