Delicious Ranch Dressing Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Marianne
Reviewed: Aug. 5, 2012
This was good stuff! I made it as written, and it does get better as it sits. I used this with Elfie's Ranch Beer Butt Chicken on this site, and it gave it good flavor. We had some of this with our accompanying salad, but I think I'll use the rest of it with carrot and celery sticks. Thanks for the recipe.
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2012
This is more like a vegetable dip. I am looking for something more similar to salad dressing.
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Cooking Level: Expert

Living In: Germantown, Tennessee, USA

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Reviewed: Jun. 18, 2012
Made this as was except changed out dill for cilantro, as other reviews suggest. As is, didn't enjoy the flavor or the consistency. It was extremely "runny," it was like pouring milk. Ended up adding sour cream/greek yogurt to get it to thicken up.
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Cooking Level: Expert

Living In: Converse, Texas, USA

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Reviewed: Jun. 12, 2012
Made this basically the same as usual, but having never used buttermilk in a salad dressing before, I wanted to try this. It was great. I added a combo of fresh basil, tarragon, parsley and dill and added a dash of horseradish and some tubed cilantro. I added this to shrimp, crabmeat, pasta, cucumber and tomatoes. Delish!
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Cooking Level: Expert

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Reviewed: Apr. 19, 2012
This definitely is a "Delicious" ranch dressing! And just as the submitter states, the fresh herbs really do make it stand out. I'm used to ranch dressing recipes that call for a mix of mayo, buttermilk, and sour cream but this was a pleasant surprise as I didn't have any sour cream on hand. I opted for low fat buttermilk and Hellman's light mayo - I think any mayo you use would be fine. I also subbed dill for the cilantro and wow - perfect over mixed greens!
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Apr. 9, 2012
I’m happy to be the first reviewer, the first, but not the last I’m sure, to report that this dressing is excellent. I had my doubts, given there was no sour cream in the recipe, but the higher proportion of buttermilk to mayonnaise took care of that. As for the mayonnaise, these type dressings do need it, but what I so appreciated in this recipe was that it did not dominate as I’ve found it does in some recipes I’ve tried. The recipe lends itself well to improvisation with any number of fresh herbs – in this case I used parsley, basil, and tarragon, already growing fresh in my Wisconsin garden. Dill would have been a nice choice too. Fresh thyme and/or oregano might also be interesting additions for a bolder taste. (I don’t think Hubs or I would have cared for the cilantro but that’s just our preference, I’m sure) The fresh garlic was apparent and I loved it – so much better than garlic powder, tho’ that would certainly work in a pinch. Great dressing Michellejo3 – we’ll use it often.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA


 
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