Our Favorite Ranch Dressing
A couple of years ago, I decided I didn’t want to buy any more salad dressings. They’re fairly expensive and I don’t like the long list of ingredients. Vinaigrettes were easy to master, Caesar was a piece of cake, even a Catalina French dressing wasn’t too hard to figure out. But a perfect ranch dressing seemed impossible! And it’s our staple salad dressing around here since it also makes such a great dip.
After searching high and low, trying tons of recipes, and figuring out we are not big on dill in ranch dressing, I found this one and have adapted it slightly to account for our family’s tastes and what we usually have on hand.
Adapted from The New Best Recipe
- 1 small clove garlic, minced very fine
- 1-2 tablespoons red bell pepper, minced
- 1 small shallot, minced
- 1 green onion, sliced fine
- 1 teaspoon fresh lemon juice
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- salt, to taste
- pepper, to taste
Combine all ingredients in a pint jar. Stir to combine.
This will last about a week, tightly covered, in the fridge.