Friday, March 29, 2013

Homemade Ranch Dressing

Happy Good Friday!

What do you all have planned for Easter weekend? Mr. Carla's Confections has today off of work, so we are already starting our three day weekend.

We don't have a big meal planned for Sunday, but we do have a weekend full of Skyping with family and friends, as well as celebrating what this weekend is all about. We (READ = Carla) will also be stuffing our faces full with this ranch dressing.

Seriously though. It's that good. I could eat it all in one sitting.

It makes enough that it should last you at least a couple weeks, but mine has yet to last that long. And I meant it when I said I am the only one who eats it. I don't even want to think about all those calories I am ingesting on my own. So we just won't go there.

This dressing has a mix of fresh and dried herbs inside, because I rarely have all the fresh herbs on hand. Feel free to use whatever you do have on hand (fresh or dry), but I just ask that you definitely use fresh flat leaf parsley in this one. I have tried it with dried, and it just doesn't fit the bill with dried. Fresh parsley for the win!

If you are using dried herbs over fresh, but the ingredient list calls for fresh (in any recipe, not just this one), you want to cut the amount in half. Dried herbs pack a lot of flavor in a small amount, so you need less of it to get your desired flavor. And of course, double the amount if you see the dried amount, but you want to use fresh.

I also learned somewhere that you want to bruise any herbs you use, fresh or dried, to get the fullest flavor. Make sure you cut up fresh herbs, and when you use the dried stuff, place it in your palm and break it up using your other hand before adding them to you recipe.

I have been slightly obsessed with dill lately, so I put a lot of dill in the ranch (in dried form), and Mmmm, you just can't go wrong with dill. I love dill. Except dill pickles. But dill in ranch? Bring me a bucket please!

This dressing is very thick, more of a dip status, but you can easily thin it out by adding more milk. And you may have to adjust seasonings slightly to keep that ranch flavor there!

Let the dressing sit in the fridge for a few hours after making it, and I promise you it will taste so much better! The herbs and garlic have time to marry the other ingredients, and it really is a match made in heaven. I know it is hard to let perfection like this sit before engulfing it all, but it will be worth the wait.

Make this ranch dip/dressing for friends this Easter, and I can promise you, they will be knocking at your door every day asking for more. Well maybe I shouldn't promise something like that, but I do know everyone will love it!

So I have a question for you. Do you like seeing recipe's like this on Carla's Confections? Homemade dressings, sauces, and other processed recipes turned homemade (ie. tortilla chips, granola bars, pizza dough, croutons, etc.) Please let me know if you like this idea and what kinds of recipes you would like to see show up in this series! Thanks guys and gals.

Happy Easter weekend! Hope it is filled with friends, family, and sunshine :)

Homemade Ranch Dressing | Printable Recipe
makes 1 1/2 - 2 cups dressing

  • 1 c mayonnaise
  • 1/2 c sour cream
  • 1/2 c chopped fresh flat leaf parsley
  • 1 Tbsp chopped green onion (white and green parts)
  • 2 medium - large garlic gloves
  • freshly ground salt and pepper, to taste
  • 1/8 - 1/4 c milk (more if needed)
  • 1/2 Tbsp Worcestershire sauce
  • 1/2 tsp red pepper flakes for heat (optional)
  • 1/4 tsp white vinegar
  • 1/2 tsp paprika
  • 1/2 tsp dried dill, or 1 tsp fresh dill, bruised
  • 1/2 tsp dried oregano, or 1 tsp fresh oregano, bruised
  1. Cut up fresh herbs, and green onion.
  2. In a medium-sized bowl, combine mayonnaise, sour cream and milk to desired consistency.
  3. Grate garlic straight into the bowl using a hand help zester (if you don't have one, you can use the small side of a cheese grater, or chop very finely using a sharp knife, getting the pieces very small so you don't bite into a huge chunk of garlic)
  4. Add remaining ingredients and stir to combine.
  5. Cover and let sit in the fridge at least a couple of hours to get fullest flavor.
  6. Keep in an air tight container and store in fridge for up to a couple of weeks.
 Slightly adapted from Pioneer Woman

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  1. I am only one person, but I love seeing these recipes. Just because it says confections in your blog name doesn't mean that is all you have to do! You are very talented and I love seeing everything you have to offer.

  2. We just finished our last batch of ranch dressing, I'll have to restock with your recipe! I hope you have a wonderful Easter weekend!!

  3. Who knew ranch was this easy to make? Now I'm going to have to make it all the time!!


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