1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (34g) Recipe makes 16 servings |
||
| Calories 114 | ||
| Calories from Fat 92 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.2g | 15% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 161mg | 6% | |
| Potassium 19mg | 0% | |
| Total Carbohydrate 5.9g | 1% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 1.5g | ||
| Protein 0.5g | 1% | |
Homemade Ranch Dressing
By: Mirj
Apr 17, 2003
I love ranch dressing, but it's not available in Israel. They've never even heard about it! I found this somewhere on the Internet about 10 years ago. My veggie daughter loves this on tomatoes. I like it on potato latkes, of all things.
SERVES 16
Ingredients
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill weed
Directions
1
Place all ingredients in blender or food processor, blitz on high speed for 2 minutes.2
The mixture will look runny, but will thicken as it chills.3
Store in an airtight container in refrigerator for up to two weeks.
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- Course > Appetizers > Dips
- Course > Salads > Salad dressings
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > No Cook
- Dietary > Kosher
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: jane49423
On Aug 14, 2009
Cut the recipe by 4. Used 1/2 and 1/2 sour cream and mayo and no heavy cream. Had fresh dill which made it great. Also added some seasoned salt.
From: debarra
On May 31, 2009
Delicious! Based on other reviews about it being to mayo-y, I used 1 c. mayo and 1 c. sour cream. I also doubled the garlic and dill. Has a lovely, "fresh" flavor.
From: evewitch
On Sep 21, 2003
This is the perfect Ranch flavor, without the "yucky stuff." My DH complained that it was too "mayonnaisy," and I felt it got a little too thick in the fridge, so next time I'll try 1 c. mayo & 1 c. sour cream, which might solve both issues.
From: yooper
On Apr 24, 2003
Thank you Mirj! I'm so glad you posted this "legal" recipe! I too love Ranch dressing. I've seen other recipes with a million ingredients, so this was a welcome suprise! In my humble opinion, this tastes better when you chill it overnight. The flavors have a chance to mingle and it firms up nicely! Love this stuff on raw broccoli, mushrooms, and celery.
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