Ranch Dressing

🥗 The Creamy Legend: Why Ranch Dressing Has Totally Stolen Our Hearts

Let’s be honest… ranch dressing is the main character of condiments (at least in the USA). It's super versatile,  and can be creamy, zesty, most definitely herby, and somehow goes with literally everything. Fries? Yep. Pizza? Absolutely. Veggies? HELLO, they're meant to be together. Ranch is the friend that shows up to every party, makes everyone feel welcome, and somehow steals the show without even trying.

🥒 The Dip, the Drizzle, the Dream

There’s no limit to what ranch can do. It’s a salad’s best friend, a wing’s soulmate, and a french fry’s "person", if ranch was a person. You can dunk it, drizzle it, spread it, or even mix it into things like potato salad or pasta - love me a good ranch pasta salad. Need to tame the heat from your buffalo wings? Ranch. Want to perk up a plain wrap? Ranch. RANCH IS ALMOST ALWAYS THE ANSWER.

It’s that magical middle ground between creamy and tangy, cool and herby. It doesn’t compete with your food—it COMPLETES it.

❤️ Why Everyone’s Obsessed (and Always Will Be)

Ranch isn’t just delicious—it’s nostalgic. It reminds us of pizza nights, snack trays at family get-togethers, or grabbing a packet at the school cafeteria. It’s comfort food in liquid form.

But part of ranch’s charm is balance: the smooth buttermilk, the kick of garlic and onion, the pop of dill and parsley. It’s flavorful, but never too much. A little tangy, a little herby, and always perfectly satisfying.

No wonder it’s the most-loved dressing in America. Ranch isn’t just a condiment—it’s a personality.

🌿 Why Homemade Ranch > Store-Bought Every Time

Sure, the bottled stuff is fine for a quick grab, but when you make ranch from scratch… oh, it’s a game-changer - and it's so easy to make it your own with the flavors you love. The flavor is fresher, brighter, and just better. that what you may get in a bottle. You know exactly what’s going in (make it from all fresh ingredients, you know what is going into it - no weird preservatives or mystery ingredients), and you can tweak it to your taste. Want it thicker? Add less buttermilk. Want it tangier? A squeeze of lemon will do the trick.

And the best part? It takes less than five minutes to whisk together. Whip, chill, and boom—you’ve got restaurant-quality ranch right in your fridge - for up to a week.

I have made ranch totally from scratch, and of course it's delicious, but below is my go-to recipe for when I want it semi-homemade, and don't want the bottle.  Think Wingstop ranch, but I've made it my own and so can you.

Ranch Dressing

Ingredients:

• 2 cups Mayo - I prefer Duke's but you can use any kind

• 1 cup Buttermilk

• 1 Packet Hidden Valley Ranch Dressing & Seasoning Mix OR Restaurant Style Mix - you can use another brand or user your own recipe but if using packets, Hidden Valley is preferred for this recipe

Optional:

• 1 tsp Black Pepper

• 1-2 tsp Garlic Powder

• Ceyenne Pepper to taste

• Any other desired add-ins or seasonings

Instructions

1. Mix your wet ingredients:

   • With a wisk, in a medium bowl, mix your Mayo and Buttermilk thoroughly.

2. Add in dry ingredients:

   • To you Mayo/Buttermilk mix, add in your ranch mix, black pepper, and garlic powder - this is where you can add any other addi-ins/seasonings of your liking.

   • Mix all ingredients thoroughly with a wisk - sometimes the dry mix will stick to the bottom of your bowl, so be sure you scrape any excess on the bottom to incorporate into the rest of the dressing.

3. Cool before serving:

   • It is NOT a must, but refrigerating this dressing before serving for at least an hour is HIGH RECOMMENDED - I usually leave in the fridge for 1 hour to overnight for best results and it honestly gets better and better day to day.

4. Store for up to 7 days

   • This recipe can be stored safely up to 7 days, if it lasts that long. I know people who store their recipes for longer, but I would say keep it on the safe side.