Reviewed: May 18, 2012

I made for this for a party and everyone loved it. I did make a couple of adjustments because i did not have all the ingredients on hand but it still came out delicious. Instead of chives, i used a table spoon of chopped white onion, and one garlic clove. I threw in the black pepper, salt, dried parsley and left out the dill weed because i did not have it. It was AMAZING! My wife asks me to make this instead of buying the stuff from the supermarket because it has so much more flavor and freshness!

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Reviewer:

Markstar55

Reviewed: May 11, 2012

This was excellent! I used 1/2 c mayo, 1/2 c sour cream, fresh green onions, fresh parsley, fresh garlic and skipped the dill.

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Reviewer:

pitvet

Reviewed: May 10, 2012

Followed the recipe exactly the first time and it was really just like a vegetable dip. The second time I reduced the dill by half and used buttermilk instead of sour cream...perfection!

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Reviewer:

cori

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

Reviewed: May 10, 2012

Fantastic recipe. I make this recipe minus the may0 and sour cream, and up the servings to 72. I store this in a jar in my pantry to a ready to go quick spoon out the mixture and add to the mayo and sour cream for dressing ready to go when I am out of time. Great with just sour cream for a veggie dip, or thinned with buttermilk for a thinner salad dressing. My family likes it with less dill, but that is just personal preference. Thank you, Dawnia, for sharing.

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Reviewer:

tbearmom03

Cooking Level: Expert

Home Town: Tempe, Arizona, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 9, 2012

I followed another reviewer's advice and cut the sour cream in half and added 1/2 cup buttermilk (well, milk and lemon juice style), added some vinegar and doubled the garlic powder. Also, I had no chives so I doubled the onion powder. This was fantastic! Loved it so much, I'm going to get fat on ranch dressing! Why would anyone buy bottled dressing when they can make this scrumptious recipe so easily?

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Reviewer:

Michelle B

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Donald, Oregon, USA

Reviewed: May 7, 2012

made with buttermilk - delicious!

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Reviewer:

JKWPURPLE

Reviewed: May 1, 2012

I live in Germany and it's impossible to find ranch dressing anywhere. This recipe has solved all my problems! :) ...I usually make a double batch, and substitute low-fat plain yogurt for half of the mayonnaise (because light mayo doesn't exist here either) and it comes out perfect. It's amazing how much this exactly tastes to restaurant quality ranch!!

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Reviewer:

agermanucf

Reviewed: Apr. 29, 2012

because I have a son who will only eat Hidden Valley dressing, I have been trying many recipes for homemade. I made this yesterday, with the changes posted by one reviewer, using 1/2c buttermilk, 1/2 mayo and 1/2c sourcream and increasing garlic to 1/2 tsp and my son said "pretty good" which means great! Probably even better today, I'll let you all know. Guess what!! better when it sets!Imagine!

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Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

I gave it 4 stars because I tweaked the recipe for consistency. I found it was too thick , so I use less mayo and add some buttermilk. The herb blend is delicious mixed into a bar of cream cheese and a little milk -1 tbls. It makes a great spread for crackers, Leftovers, if there are any, would be great on a fluffy baked potato. Thanks for sharing.

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Reviewer:

VBAK

Reviewed: Apr. 26, 2012

My first attempt at homemade ranch dressing. I find I am no longer a fan of the bottled stuff. It tastes like chemicals to me. Since the option to add buttermilk was in the notes, I used 1/2 cup mayo, 1/2 cup reduced fat sour cream, and 1/2 cup buttermilk. I was a little heavy handed on some of the spices too (chives and onion powder). I think this would be over the top with real chives. Hubs loved dipping his cucumber wedges in it. Thanks!

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