Reviewed: Oct. 24, 2011

This is really good. I only added 1/2 T of worcestershire and didn't have white pepper! Very yummy!

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Reviewer:

Shanon K ♥

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Cooking Level: Intermediate

Home Town: Cynthiana, Kentucky, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jun. 3, 2011

Way too much garlic. I 'bout burnt my tongue off.

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Reviewer:

Motherbeans

Cooking Level: Expert

Reviewed: Apr. 17, 2011

In my opinion ranch dressing should be creamy smooth, this was not. When I made this I put in WAY too much garlic. It also had a sharp taste. I think I will try a different recipe.

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Reviewer:

Joe

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: West Valley City, Utah, USA

Reviewed: Mar. 18, 2011

great recpie ! it was like all other ranch dressing recipe on this site but with a little more flavor .the Parmesan and the sauce made it awesome .love it !

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Reviewer:

Dalinda

Cooking Level: Intermediate

Reviewed: Mar. 1, 2011

This has to be my favorite ranch dressing recipe now. It has so much flavor!

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Reviewer:

Suzanne

Cooking Level: Expert

Reviewed: Jan. 21, 2011

I was making some chicken, bacon, ranch dish one night and ran out of ranch, so I made this and added to what I already had. In that case it was a real life saver. I don't know that I'd use it on salad in place of ranch dressing because it does have a bit more of a dill/veggie dip flavor, but I will probably use this instead of my old veggie dip recipe. We had the leftover dressing with carrots for an after school snack the next day, and it was fantastic that way. 3.5 stars

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Reviewer:

lorfordham

Cooking Level: Intermediate

Living In: Clarksville, Tennessee, USA

Reviewed: Jan. 10, 2011

I agree that there was way too much garlic (and I LOVE garlic) and too much worcestershire sauce - i would do a tsp of each rather than a tablespoon. However, everything else was great!

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Reviewer:

Klootzie

Cooking Level: Expert

Home Town: Leonardtown, Maryland, USA

Living In: Leesburg, Virginia, USA

Reviewed: Dec. 27, 2010

I really like this. I am not a fan of dill, so I just left it out. I love that tangy taste that the parmessan gives it. No, it is not like store bought "Ranch" dressing. I think it is better. I have been doubling the recipe (leaving out the buttermilk) and storing it as a dip. When I want a dressing, I just add some of the buttermilk to thin it. I have also added (for a dip) a 10 oz. package of frozen chopped spinach that has been thawed and the excess liquid squeezed out. Oh yeah, I use lite mayo and fat free yogurt to lower the fat content and add some onion powder and half the Worcestershire sauce. I do suggest people make it a day in advance so all the flavors blend. I will make this again and again. I love finding new recipes I like so I do not have to purchase manufactured items that contain too much fat, salt, often sugar, and chemicals.

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