Ranch-Style Salad Dressing

Ranch-Style Salad Dressing

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"This dressing not only makes a salad sing, but makes a great dip for fresh vegetables."
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Ingredients

15 m servings 206 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  • Prep

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  1. In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavors to blend.

Reviews

16
  1. 20 Ratings

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Most helpful positive review

I have made this recipe before, and I loved it (as well as my friends). I found it to be a little too tart, so I added a bit of Splenda to give it a sweeter edge. I also had to add some salt to...

Most helpful critical review

Great as a starting point, but in my opinion this needs some work. First, I used only half the vinegar called for yet Hubs and I both thought it was still too tangy. Also, this is a creamy whit...

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Great as a starting point, but in my opinion this needs some work. First, I used only half the vinegar called for yet Hubs and I both thought it was still too tangy. Also, this is a creamy whit...

I have made this recipe before, and I loved it (as well as my friends). I found it to be a little too tart, so I added a bit of Splenda to give it a sweeter edge. I also had to add some salt to...

It is even good without the buttermilk.

I really enjoy this recipe, but it seems a bit runny. I also add some extra spices and fridge it for a bit to let it set up some. I love kicking it up and using it in a chicken pasta salad.

I could not find Ranch salad dressing here in South Africa so I made this recipe as I needed it for the Anniversary Chicken 1 recipe on this website.It was supperb. Thanks for this recipe.

Used this recipe as a veggie dip, so I left out the buttermilk to keep it thicker. Based on other reviews, I halved the amounts of lemon juice, red wine vinegar, & worcestershire sauce. To suit ...

I love this recipe and I don't like Ranch Dressing. It makes a fabulous dip for veggies - I left out the buttermilk to use as a dip! Great!

I agree with the other reviewers, this is way to acidic. The Worchestire sauce is also to dominant in this dressing. I will not be making this again.

A little too acidic for my taste. Reminded me of exactly what I don't like about bottled ranch dressing. Maybe leave out the vinegar and/or lemon juice next time.

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