This dressing packs a punch of flavor without the use of dried herbs or spices. I wanted a recipe that explodes with freshness, a bit of tang, and traditional ranch flavor. It can be made on the lighter side if you wish. Use it to dip veggies or decadent foods such as fried onion rings or chicken strips. Stores well in the refrigerator. To lighten the calorie count, use light mayonnaise and light sour cream. You can even substitute plain yogurt for the sour cream if you like, but it will alter the taste somewhat.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle the salt over the minced garlic in the bottom of a mixing bowl; make a paste, rubbing the salt into the garlic thoroughly with the back of a spoon. Add the red bell pepper, green onion, shallot, parsley, dill, cilantro, and lemon juice; mix lightly until well combined. Season with black pepper. Add the buttermilk, mayonnaise, and sour cream to the mixture; beat with a wire whisk until evenly combined. Cover the bowl with plastic wrap and refrigerate at least 2 hours. Dressing keeps refrigerated up to 1 week.

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Nutrition Facts

84.7 calories; protein 0.8g 2% DV; carbohydrates 2g 1% DV; fat 8.4g 13% DV; cholesterol 6mg 2% DV; sodium 163.4mg 7% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2012
I followed this recipe exact only using reduced fat mayonnaise/sour cream--I made no other changes. I mixed this up this morning as I wanted it to have time to sit in the fridge until dinner. I served this with a veggie platter (baby carrots sliced cucumbers raw broccoli and plum tomatoes) it was one of the best dips we've had in a long time. I was doubtful that fresh herbs could make that much of a difference. BOY was I wrong! Read More
(49)

Most helpful critical review

Rating: 3 stars
08/06/2010
I wanted to love this dressing; I've been making my own and still looking for a great ranch. I knew two raw shallots would be overpowering based on past experience. But unfortunately just one was too much as well...all I could taste was raw shallot. I'm not sure what to do about that but if I figure it out I'll finally have the homemade ranch I'm looking for. Read More
(24)
25 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/17/2012
I followed this recipe exact only using reduced fat mayonnaise/sour cream--I made no other changes. I mixed this up this morning as I wanted it to have time to sit in the fridge until dinner. I served this with a veggie platter (baby carrots sliced cucumbers raw broccoli and plum tomatoes) it was one of the best dips we've had in a long time. I was doubtful that fresh herbs could make that much of a difference. BOY was I wrong! Read More
(49)
Rating: 5 stars
02/09/2012
Jackpot! Hubs and I both responded favorably at the same time as this hit our mouths. A most excellent fresh tasting dressing with a perfect balance of each of its components. Other than using equal amounts of the mayonnaise and sour cream I prepared this exactly as written. I loved the combination of herbs and I was particularly fond of the addition of the minced red pepper which added a lot of character - in flavor in color and in texture. One of the best dressings I've tried from this site; one that could easily make me eat a lot more salad! I served this with a tossed salad of baby spinach Romaine lettuce English cucumber and sliced avocado. Read More
(44)
Rating: 5 stars
07/19/2010
The use of fresh herbs and veggies instead of powders makes a BIG difference. If you're going to use powdered this and that may as well buy a pouch of dried Hidden Valley! My Family gave a hearty round of applause on this one. They didn't think Ranch dressing could be made from scratch and I made a lighter version of this with yogurt and light sour cream! The longer it sits the better it tastes. Made this two days before we ate it since plans changed.. it was loaded with flavor. Read More
(33)
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Rating: 3 stars
08/06/2010
I wanted to love this dressing; I've been making my own and still looking for a great ranch. I knew two raw shallots would be overpowering based on past experience. But unfortunately just one was too much as well...all I could taste was raw shallot. I'm not sure what to do about that but if I figure it out I'll finally have the homemade ranch I'm looking for. Read More
(24)
Rating: 4 stars
08/09/2010
This dressing is fabulous...I didnt have green onions on hand so I used red..I will be making this again so nice not to have all those additives Read More
(11)
Rating: 4 stars
07/25/2011
This was very tasty and simple enough to make. I had to resort to dried dill as it's the one herb I didn't plant this year. I cut back a bit on the cilantro and I'm very glad I did as it was a predominant flavor. I think the full amount would have been far too much and masked the other flavors in this dressing. This was wonderful on a fresh garden salad. Read More
(7)
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Rating: 5 stars
08/14/2011
This dressing is very good and beautiful to look at as well. I added twice as much lemon juice because I like a tangier ranch and the flavour was great. Used it last night as a dip for oven baked zucchini sticks and I will use it tonight for garden stuffed potatoes from this site. Thanks! Read More
(5)
Rating: 5 stars
02/12/2014
Finally! A ranch dressing that doesn't resort to garlic and onion powders! Those two ingredients impart a nasty taste so why use them when fresh garlic and fresh onions are so readily available and inexpensive? Most people like a fresh taste on their fresh salad and this dressing delivers in spades! The only change I made was to double the lemon juice because upon the initial taste I wanted a little more bite to it. But that was just how I felt on that particular day. That change was quite minor and totally subjective. It's just about as close to a perfect ranch as you can concoct. Edited to add: For the reviewer who felt the shallot overpowered the dressing's taste this problem can be obviated by blanching the minced shallots for about 30 seconds before adding to the mix. It will tame the sharpness of raw shallot and help it "play nice" with the other ingredients. Read More
(3)
Rating: 4 stars
04/01/2012
I love the fresh herbs in this recipe. No more Hidden Vally packets for me! My only complaint is that when I made the recipe I used home-made mayonnaise and it came out very runny (probably because the home made mayo is thin). Maybe next time I'll try with store bought.... Read More
(2)