I make a lot of salad dressing, mainly vinaigrettes, which are generally pretty simple. However, one dressing I’ve never attempted to make before was ranch. We always just buy it in the bottle – basically the only dressing I buy in the bottle.
I’ve always been a vinaigrette girl, but when I first met Nate, he put ranch on everything. And I seriously mean everything (pizza, sandwiches, cereal…okay, maybe not cereal). Being that it was always around, it sorta turned me into a ranch person, too. But just on my salad 😉 One thing I have a severe weakness for is anything with a chipotle ranch. Any salad or sandwich with this on it, and it’s a sure bet that’s what I’m going to order. So, in deciding to make homemade ranch dressing, I thought I better throw in a chipotle ranch, too. Good thing I did, because it’s soooooooo good. The ranch is great, too, but man, the chipotle ranch is the bomb! Try it on tacos instead of Greek yogurt or sour cream. It’ll knock your socks off!
Play around with the seasonings, and feel free to substitute fresh for dried or dried for fresh, depending on what you have in the fridge.
TIP: Oh, and a quick tip about buttermilk. I don’t usually have this in my fridge, and I hate buying some to only use a few tablespoons and let the rest go to waste. So whether you’re in a pinch or you’re like me and hate buying the stuff, you can easily make your own at home with things you probably already have, milk and white vinegar. To a liquid measuring cup, add one tablespoon vinegar, then fill with milk to the 1 cup line. Let the mixture sit for at least 5 minutes before using, and viola! Buttermilk.
Homemade Ranch Dressing
Source: Adapted from Pioneer Woman
Servings: Makes about 1 cup
1/4 cup non-fat plain Greek yogurt
1/2 cup low-fat mayonnaise
dash of Worcestershire sauce
1 clove garlic
1/2 tsp dried oregano
1 tsp fresh dill
1/4 cup fresh parsley leaves
1 tbsp. fresh chives, chopped
salt and pepper to taste
1/4-1/2 cup buttermilk (see tip above if you don’t have any)
1. Combine all ingredients in food processor, except buttermilk. Slowly add buttermilk to desired consistency. Adjust seasonings to taste. This will last in your fridge in an airtight container for about a week.
To make chipotle ranch dressing, add 1/2-1 tsp (depending on preference) McCormick chipotle chili pepper.