Homemade Buttermilk Ranch Dressing Recipe

Back in 2012 when our family adopted an organic lifestyle, one of the hardest things to give up was store-bought Ranch dressing.  Ranch dressing made it very easy for us to feed our kiddos fresh veggies and salads.  We tried some of the organic Ranch dressings on the market, but none of them tasted anything like what we remembered, and most of them were full of sugar and other things we were trying to avoid.

Conventional dressings contain health-harming ingredients like nano-particles, GMO high fructose corn syrup, trans fats, brain destroying MSG and the list goes on.  No matter how yummy Ranch is, we couldn’t do that to our bodies anymore and especially NOT our kiddos’ bodies.

I resolved to make Ranch dressing myself, and after much experimentation this is what I landed on.  It is kid and Ranch-loving-husband approved, and it’s been a family favorite for 5 years now.  I hope you guys love it too!

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Homemade Buttermilk Ranch Dressing Recipe
This recipe is flavorful and doesn't have any of the harmful chemicals of store bought Ranch. It is creamy and delicious over salads or veggies.
Servings
2 Tbsp servings
Ingredients
Servings
2 Tbsp servings
Ingredients
Instructions
  1. In a large glass measuring cup, combine milk and lemon juice, stir and let sit for 5-10 minutes.
  2. Add sour cream and whisk well til the mixture is smooth and creamy.
  3. Add all of the herbs and seasonings and whisk til thoroughly combined.
  4. Pour into a glass mason jar and refrigerate for up to 3 weeks! Be sure to shake before each use.
Recipe Notes

Note: this Ranch dressing has a thinner consistency to be pourable over salads. If you want a thicker consistency to be used as a Ranch dip, simply add more sour cream until you reach your desired thickness, and double up on the seasonings!

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As I said, this dressing will last up to 3 weeks in the refrigerator, however it never survives that long in our house because we eat it up so quickly!

Bonus tip: I am a total mason jar junkie and I love storing food in glass to avoid the toxins in plastics. I keep painter’s tape and a Sharpie marker in my kitchen junk drawer to label my food jars with contents and dates. Painter’s tape is easy to remove and doesn’t leave a sticky residue behind!

Thanks so much for stopping by the blog today.  Let me know what you think of the dressing when you try it!


Easy Pumpkin Chili Recipe With Ground Beef and Black Beans

 

This chili is one of my go to recipes when I need to get dinner on the table fast, or if I don’t want to dirty more than one pot, or if I want comfort food, or if I am going to a potluck.  So many reasons, because it’s great. I actually brought this to our friends’ Super Bowl party because it was requested, and it was a real crowd pleaser. Even the kiddos love it, and the best part of all is that it is SO easy to make, and requires no MSG-laden chili seasoning packets from the store. We especially love topping it with fixins like shredded cheese, sour cream and green onions, sometimes even avocado,but it’s good all on its own. I hope you enjoy it as much as our family does!

Print Recipe
Easy Pumpkin Chili Recipe With Ground Beef and Black Beans
This chili is thick, hearty and oh-so-satisfying on a cold day. Even the kiddos love it!
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Brown the ground beef in a heavy bottomed pot, then add chopped onions.
  2. Dump in the black beans, pumpkin and crushed tomatoes and stir well to combine.
  3. Add all of the spices, stir, reduce heat, cover and simmer for about 20 minutes.
  4. Enjoy!
Recipe Notes

Tip: This chili tastes even better the next day so if you're making it for a pot luck, make it the day before and it in a crock pot.

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