Making your own dressings and spice blends are not only budget friendly, but perfect if you like to adjust your favorite flavors. Ranch Dressing, next to ketchup, is the most used condiment in our house. Especially during the Summer months when we eat salad more often.
This easy to make recipe for Homemade Ranch Dressing is lightened up with light sour cream and mayonnaise made with Olive Oil.
After reading the responses to our reader survey, we learned that homemade sauces was one of the recipes you would like to see more of. Watch for more recipes to make your own sauces and seasonings on Kitchen Tip Tuesday!
Like I mentioned earlier, the nice thing about making your own dressing is that you can add or subtract flavors that you like. This recipe has dried chives, dried parsley, dried dill weed, garlic powder, onion powder, salt and pepper. And the sour cream gives it a little tangy flavor as well.
Light and Creamy Homemade Ranch Dressing
To lighten up this recipe use light sour cream and mayonnaise with Olive Oil. Recipe from PocketChangeGourmet.com
- Total Time: 5 minutes
- Yield: 1 1/2 cups 1x
Ingredients
- 1 cup mayonnaise – we used Hellmann’s Olive Oil
- 1/2 cup light sour cream
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Combine all ingredients in a small bowl
- Transfer to a glass jar or air tight container
- Store in refrigerator
Notes
To thin dressing add a few small amount of milk and stir well
- Prep Time: 5 minutes
Recipe adapted from All Recipes
We go through so much Hidden Valley ranch and it costs a furtune! I’m going to try this on my family and see what they think. Thanks!
I couldn’t agree more Melanie, we go through Ranch Dressing here like it’s water. Hope you like the recipe!
~Liz
I make my own yogurt. Would it work just as well as a replacement for the sour cream?
Hi Donna, we have not tried yogurt instead of sour cream, I don’t see why it wouldn’t work though.
Happy Cooking!
~Liz
How long would you say it will keep in the fridge ?
Hi Christine, if you keep it sealed tightly, I’d say about 2 wks. Ours as never lasted that long, so I’m sorry I can’t tell you for sure.
~Liz