But seriously, who doesn't love ranch? I do! There are definitely some that are better than others though... so lemme tell you a little bit about this homemade deliciousness I've concocted: it's easy to make, you probably already have a majority of the ingredients on hand and you can make it in bulk so you'll never be without!
Obviously there are endless ways to utilize this ranch... but a few ways that I suggest: as your salad dressing, to dip your pizza in, on your sandwich (weird? nah. delicious!) You can also make this bad boy a little thicker and turn it into a dip for your veggies! In order to do that you would make the following changes to the original recipe:
¾ cup mayo
¾ sour cream
eliminate the buttermilk altogether
Also, let me also just tell you a little bit about how much I love Mason jars -- I bought a 12 pack of (16 oz.) Ball Mason Jars from Kroger (for like $8 or something wonderfully affordable) and have been using them for EVERYTHING! They come in particularly handy when it comes to making my own dressing, sauces, etc.
BUTTERMILK-DILL RANCH DRESSING
Yield: approximately 2 cup/16 oz. Prep Time: 5 minutes
Feel free to alter the amount of dill you use depending on how much you like the taste.
If you don't like dill, leave it out all together!
½ cup Hellman’s mayo
½ cup sour cream*
½ cup buttermilk**
2 Tbsp. fresh parsley, chopped (or 1 Tbsp. dried)
1 tsp. fresh dill, minced (or ½ tsp. dried)
½ tsp. apple cider vinegar
½ tsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. onion powder
½ tsp. kosher salt
Freshly ground black pepper, to taste
In a medium bowl, whisk together the mayo, sour cream and buttermilk until smooth.
Whisk in apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt & pepper.
Stir in freshly chopped parsley and dill. Once everything is all mixed up well - taste it and adjust the seasonings to your taste, if needed.
Store the dressing in an airtight container (I like to use a 16 oz. Mason jar) and let sit in the refrigerator.
The longer the dressing sits in the fridge, the longer all of the flavors will merry and the better it will taste. With that being said, if you've got the time, make it ahead and let it chill for at least 4 hours or overnight. BUT if you don't have the time, it'll still taste great serving it right away!
*If you feel like making it a bit healthier, switch out the sour cream for some plain, non-fat Greek yogurt.
**If you don’t have buttermilk on hand, you can make your own by combining 1 ½ tsp. of lemon juice, or white vinegar, with ½ cup of milk (preferably whole milk). Allow the combination to sit for 5-10 minutes.
BOOM!...homemade buttermilk & no need to run to the store (phew!)