Reviewed: Sep. 11, 2012

WOW!! Best Ranch Dressing I've eaten, either homemade or commercial. I didn't have any parsley flakes so used celery flakes instead. This was the only change I made. The blended flavors are fabulous. Thanks for a great recipe.

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Reviewer:

Jean B.

Reviewed: Sep. 4, 2012

This stuff is awesome! I think its better then the store stuff!

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Reviewer:

rosepetals

Cooking Level: Intermediate

Reviewed: Aug. 31, 2012

I've been looking for a simple ranch recipe, and this fit the bill. I made it with buttermilk instead of sour cream, and substituted 1 tbsp fresh herbs for the dried. A few hours after I made it, it was good. The next day, it was awesome. Definitely let it sit overnight.

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Reviewer:

Tori

Cooking Level: Professional

Home Town: Titusville, Pennsylvania, USA

Living In: Oil City, Pennsylvania, USA

Reviewed: Aug. 28, 2012

This is a really good dressing and dip. I find that it needs more of the herbs, particularly the garlic and onion powder, for my taste, but it's excellent. Love it on salads or as a dip for veggies. It's also delicious when you toss cooked veggies (green beans, for instance) with a little of the dressing. I make this regularly, so thank you for the recipe!

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Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: Aug. 14, 2012

When I first made this, it was good... but I wished I had doubled the liquid part of the recipe. As it is written now, it covers about half of the cucumbers and onions.... and that's if you only used a couple cucumbers. The flavors meld into a tastier dish, if you make this, put it in the fridge and don't use it until the next day.

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Reviewer:

cakesncakes

Cooking Level: Intermediate

Living In: Grove City, Pennsylvania, USA

Reviewed: Aug. 13, 2012

I am not a fan of store bought ranch dressing, and therefore was very excited to find this recipe! I scaled down the recipe to serve 4 people, and followed the recipe exactly as it was written, but subtituted the sour cream with buttermilk. It tasted good, however I found it to be a little on the bland side. As per the scaled down recipe, I added another 1/8 teaspoon of the parsley, chives, garlic powder, and onion powder, as well as a dash more pepper. It was delicious! I will definitely be making this again.

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Reviewer:

Liter1015

Reviewed: Aug. 9, 2012

I make this all the time and it's wonderful! I always have people asking me for the recipe. I was looking for a homemade version because my daughter is allergic to milk so we can't use store bought. Well, we will never use store bought again(even if my daughter outgrows her allergy)! Made as is, is great, but I normally substitute seasoned salt for salt and also add cayenne pepper to taste. I also like using fresh ground peppercorns for the pepper.

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Reviewer:

smorehead

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Aug. 9, 2012

This is the way I always make ranch dressing, with one modification. If you want a buttermilk "taste", add some lemon juice to the mix, which essentially turns the sour cream into buttermilk. I usually use a couple of tablespoons. This also thins out the dressing a bit and gives it a nice fresh tang.

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Reviewer:

MexicoKaren

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Bucerias, Nayarit, Mexico

Reviewed: Aug. 9, 2012

Have made this for years, try adding 8oz of cream cheese, use fresh garlic, Lauray's season salt! Dill weed. Great for chips, veggies, salad, or just out of the bowl...

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Reviewer:

Bonnie 2chefs

Reviewed: Aug. 3, 2012

I've made this recipe many times & have (I think) perfected it. When I made it the 1st time, it was way too thick & way too dill-y. Next time I added the milk/buttermilk as suggested by reviewers, too runny. The last time I made it I added equal amounts of mayo/sour cream. Left the dill as is & doubled all the other seasonings & then added buttermilk at the end to my desired thickness. Perfection!

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