When we were on that elimination diet last year and dairy was off our list, I was pretty much making everything from scratch. Ranch Dressing was one of those things I learned to love to make from scratch. No more ranch dressing packets from the store for us! Even now that we are back on with dairy (thank heavens!) it’s still fun to make it from scratch and I love to make a few extra packs of the dry mix to have on hand for busy weeks ahead.
The recipe goes great with everything…you know…how ranch dressing always does. We loved it with these captain crunch chicken strips recipe I shared earlier this week.
- 1 tsp. Dried Chives
- 1 tsp. Dried Parsley
- 1 tsp. Dried Dill Weed
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ¼ tsp. Sea Salt
- ¼ tsp. Black Pepper
- *** Mix dry ingredients with:
- 2 cups buttermilk
- 1 cup mayonnaise
- Mix dry ingredients with the buttermilk and mayonnaise. Blend together until smooth. Chill in the fridge for a few hours before serving. Stores in the fridge for a couple of weeks.
You probably have all these dry ingredients in your spice drawer right now.
Make a bunch of the dry mix packs, you’ll be glad to have them at the ready when you’re in a jam. The best part about making things from scratch is that you know exactly what you’re eating. You’ll have to give it a try!
Looking for more delicious homemade salad dressings? You’ll love these:
– homemade blue cheese dressing or Roquefort as some call it
– a grapefruit avocado salad with poppyseed dressing