Who knew dressings and dips could be so simple to make? Try this next time you want something cool, tangy and creamy for your crudités instead of using those preserved packets at the store.
The fun in this recipe is that you can make the dip first, then if you want to transform it into a dressing, just add buttermilk. It's that easy.
This is one of our favorite old-fashioned go-to recipes for dip and dressing and once you've made it you've got it!
Since it's dressing, you might be tempted to skimp on the cost of ingredients. Don't give in. If you want restaurant quality dressing, pay attention to the ingredients in the mayonnaise and sour cream you buy. Today's buttermilk is low-fat so you can't get a full fat buttermilk unless you make it, but this is ok. We are taking older recipes and adjusting slightly for today's eating style and to accommodate what ingredients we have available. Just remember quality always matters in food.
This recipe is also easy to remember, and here's a trick to the portions: the ratio is 1 : 1 : 1 for the fat, sour cream and buttermilk. So you can use 1 C of each, or 2 C of each, or 1/2 C of each if you only want to make a small amount. Add herbs and go!
Ranch Dip
You can read the ingredients but the easiest way to know it's a dip is that you omit the buttermilk. The dressing is the same, just add buttermilk.
1 C mayonnaise
1 C sour cream
1 tsp dried dill or 3 tsp fresh dill
1 tsp Worcestershire sauce
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder (this gives it the 'ranch' taste)
1/2 tsp salt
freshly ground pepper to taste
Mix and refrigerate at least one hour before serving. The flavor improves the longer it is blended because the dried herb will flavor the other ingredients. Fresh dill is best if you serve it the day after you make it.
If you’re using fresh dill...start harvesting as soon as the plant has four to five leaves. Pinch off the leaves or cut them off with scissors. If you have a lot of plants, you can cut entire stalks but try not to use the stems in the dip because they can be a bit bitter. The only herb we recommend using the whole plant in a recipe is cilantro. All the others you will want to remove the leaves and discard the stems.
Substitutions: You can substitute dry herbs for fresh. Just note that you will use fewer dried herbs than fresh because the flavors are concentrated. You can use white vinegar for the apple cider vinegar but not white wine vinegar. You can use fresh lemon juice in place of the apple cider vinegar. Use or substitute what you have in your pantry, but remember the recipe has the best ranch taste when followed fully.
Store in the refrigerator in an airtight container with fresh vegetables cut for easy snacks. If you want to keep your crudités fresher longer, add an ice cube or two to each container before you put them away. They stay hydrated in cold water. Keeps about one week in the refrigerator.
Homemade Ranch Dressing
1 C mayonnaise
1 C sour cream
1 C buttermilk
1 tsp dried dill or 3 tsp fresh dill
1 tsp Worcestershire sauce
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder (this gives it the 'ranch' taste)
1/2 tsp salt
freshly ground pepper to taste
Mix all three liquids, then add fresh or dried herbs. Refrigerate about 4 hours so flavors meld together before serving. Keep in refrigerator for up to one week.
To make buttermilk: Not everyone has buttermilk on hand when they decide they have to have ranch dressing. To make your own buttermilk, add 1 1/2 tsp lemon juice in a 1 C liquid measuring cup. Fill to the 1 C mark with milk, then allow to sit for 10 minutes so the acid can begin working on the milk. Stir before using and enjoy!
Dressing keeps about one week in the refrigerator.