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How To Make Ranch Dressing
Skip the store-bought stuff and make a delicious dressing at home using this easy recipe. In this video, Nicole shows you how to make a flavorful ranch dressing. Preparing this dressing is simple and only requires stirring and incorporating the ingredients together. Using a combination of mayo, sour cream, fresh herbs, and seasoning, this rich and creamy ranch dressing is perfect for a game day snack or veggie platter.
I Tried 5 Celebrities' Ranch Dressing Recipes, And One Put Every Store-Bought Bottle To Shame
I will be making this one on repeat.
America's obsession with ranch dressing knows no bounds. We've found practically every way to incorporate the creamy, herbaceous condiment into our most tried-and-true dishes, from pot roasts and pizzas to dips and chilis. Heck, there was even a Hidden Valley fountain so that party guests could dip their way through seemingly endless dairy bliss. And of course there's ranch ice cream.
But while we've developed cult-like followings with our favorite store-bought bottles, ranch dressing is quite easy to make within the comfort of your own kitchen. In fact, five of Food Network's leading ladies have concocted some high-rated recipes of their own, so I put them to the ultimate taste test.
The results proved one thing: Ranch can be interpreted in more ways than I could have ever imagined. And while some of these recipes may not technically constitute as actual ranch dressing, they're delicious, nonetheless.
Here's how they stacked up.
Best Overall: Ree Drummond's Ranch DressingI hate to state the obvious, but it's no surprise that the owner of a giant ranch makes a killer ranch dressing (and yes, the condiment was born on Hidden Valley's Santa Barbara ranch in 1949). Ree Drummond has managed to create a thick, rustic (thanks to piles of chopped herbs) iteration of the zesty classic that had us unabashedly scraping the bottom of the bowl with our fingers. This dressing takes the familiarity of the famous bottle, but presents it in a fresh, ultra-thick, and luxuriously creamy way that boasts a harmonious balance between tang and salt. And it's super easy to make: simply combine all of the ingredients and serve. Your lettuce, french fry, and anything you choose to pour this on will never taste better.
Most Versatile: Joanna Gaines' Ranch DressingA more citrusy departure from the norm, the Magnolia Table author's take on the timeless classic includes potent notes of lemon and garlic, making it an ideal dressing for so much more than a basic salad. Its acidity would lend itself well as a fish marinade, but perhaps its biggest appeal is its silky-smooth texture—a perfect coating for any roasted vegetable.
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Most Balanced: Valerie Bertinelli's Ranch DressingI had my reservations about this condiment being too herb-heavy (give us cream or give us death!), but it was well-balanced, bright, and even boasted a subtle sweetness from the apple cider vinegar and onion powder. Use it as a refreshing finishing note (almost like a chimichurri) to counter those high-fat proteins right off the grill. Also, be sure to keep in mind that Bertinelli's recipe, along with the following two, require the use of a food processor or blender. This yields a much thinner consistency, which is something to keep in mind if a thicker texture is a preference or even a requirement.
Most Herbaceous: Ina Garten's Ranch DressingThe queen of simplicity surprised us with a more complex and unique basil-forward approach, and while I loved its peppery notes, it tasted more like a green goddess dressing than a true buttermilk ranch. This is the one to serve at a cocktail party with crudités, or even use as a pesto replacement for what would be the most decadent of pasta salads for a summer picnic or barbecue. Either way, you really can't go wrong.
Most Bizarre: Sunny Anderson's Spicy Ranch DressingRanch, this is certainly not, but I didn't mind the flavor profile. The best way to describe it is an oyster in liquid form. Of course that sounds off-putting, but it takes everything you typically use to top the mollusk (lots of lemon, hot sauce, and tartar sauce for fried iterations) and pulverizes it into a runny sauce that, for lack of a better term, kind of makes sense? I don't know. The jury is still out, but I did think it would make a wonderful topper for freshly baked fish or any meat in need of a spicy brine.
This Chicken, Bacon, And Ranch Pasta Salad Could Be A Light Summer Meal Or A Hearty Side Dish
This chicken, bacon, and ranch pasta salad could be a light summer meal or a hearty side dish. Crumbled bacon adds a nice smoky, savory crunch to the colorful and refreshing salad. Ranch dressing is the perfect choice because its flavor works well with the mixed vegetables, chicken, and bacon. Using store-bought rotisserie chicken means the only real cooking that has to happen is boiling the rotini pasta and frying the bacon.
© Just A Pinch Recipes Photo of Chicken, Bacon, And Ranch Pasta Salad Just A Pinch Recipes"This is a pasta salad I have been making for at least 15 years. So simple and easy, yet it tastes so good everyone will think it took forever to make it." - Aleta Hepp
IngredientsChicken, Bacon, And Ranch Pasta Salad has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real recipes submitted by real home cooks. The best are featured on justapinch.Com as Blue Ribbon recipes.
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