When the Mister and I first met years ago, he introduced me to one of his favorite condiments. Ranch dressing. He loved it on salads made with iceberg lettuce. He used it as a dip for chips and slices of pizza. Trust me, you haven’t really lived until you’ve dipped a slice of pizza into a pool of ranch dressing. Hahaha.
The Mister and I eat a lot healthier now than we did when we first met as young college students. We don’t eat a lot of salad dressings now, and have traded iceberg lettuce for romaine lettuce and fresh spinach. Much of the pizza we eat now is homemade. We eat more fresh fruits, veggies, and whole grains. We still eat gluten-free often. We read labels more carefully; we have to read labels because we must know what we’re eating, and keep a list of the things that I’ve had reactions to so that we can avoid them. Buying convenience foods are not so convenient for us buy since some things have become harder for me to ingest due to allergic reactions.
I figured out that I could make my own. Homemade with ingredients I recognize. And it won’t get complaints from my body.
Homemade Buttermilk Ranch Dressing Mix Recipe
This recipe is easily scaled up or down as needed. I like to make my mixes larger batches, and store it in an airtight container in the cupboard for whenever I need some ranch dressing to serve with salad, pizza, or veggies.
For the dry mix:
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried parsley – increase to 1 teaspoon if you don’t have chives
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Make the seasoning mix: In a bowl combine the chives, parsley, dill, garlic powder, onion powder, salt and pepper with a whisk. Store in an airtight container.
Make the dressing: In a bowl, add the following
• 1/2 cup plain Greek yogurt
• 1/4 cup buttermilk*
• 1/2 teaspoon oil
Store the dressing in an airtight container and refrigerate for 30 minutes before serving.
Makes approximately 3/4 cup ranch dressing.
*You can substitute 1/4 cup dairy or nondairy milk plus teaspoon apple cider vinegar for buttermilk in this recipe.