Texas Ranch Dressing

"This dressing is easy to make. We serve it on everything from lettuce to baked potatoes. From one of my favorite cookbooks Texas Home Cooking."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by mzpro713_11585604 photo by mzpro713_11585604
photo by FrenchBunny photo by FrenchBunny
photo by COOKGIRl photo by COOKGIRl
photo by ChefLee photo by ChefLee
Ready In:
5mins
Ingredients:
8
Yields:
1 1/2 cups
Serves:
12
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ingredients

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directions

  • Combine all the ingredients in a large lidded jar and shake well.
  • Chill at least 30 minutes.
  • The dressing keeps, refrigerated, at least 5 days.
  • VARIATION: Add one or two minced fresh or pickled jalapeños.

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Reviews

  1. Yummy, and very easy! This is a delicious creamy ranch dressing. I made this for a fresh spinach salad. It was super! I used the dried parsley, so only put in 1 teaspoon. And I put in 1 teaspoon of the white vinegar. Used 2 cloves garlic and chilled it for an hour. This is good stuff!! Thanks Miss Annie!!
     
  2. This dressing is just real tasty. Followed your directions, except I used a splash of cider vinegar. It just added to the already yummie mix. Thanks for sharing a nifty recipe. Laudee C.
     
  3. This recipe appealed to me because of the fresh ingredients instead of powdered. I made it more like a dip, so I used sour cream instead of the the buttermilk, and thinned it with just a tiny amount of milk. The flavor of the fresh ingredients really made a difference. We loved it. Next time I will just use one clove of garlic - I used two large ones and it was a bit garlicky for our taste, but outstanding anyway. I'll definitely make it again.
     
  4. I tried this with the jalapenos, as I like a bit of zip in my salad dressing. Used an extra low fat mayonnaise, watching my diet. Really good. As suggested by PanNan I might give it a go with light sour cream next time to use on baked potatoes.
     
  5. This is a great recipe. I did use the dash of vinegar. Good the first day and excellent the next day.
     
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Tweaks

  1. Bottled ranch dressing pales in comparison to this!! I subbed sour cream for the buttermilk because I wanted a thicker texture and added a dash of hot sauce for heat because I didn't have any jalapenos on hand. I used as a sauce for buffalo chicken pizza - delish!! Would also make a great dip :)
     
  2. This was good! I took PanNan's suggestion and used sour cream instead of buttermilk to make it more of a dip to serve with Buffalo Chicken Poppers. I also used light mayo. Tasty stuff -- thanks for sharing!
     
  3. Perfect! Subbed 3/4 c plain yogurt and a splash of milk for the mayo and buttermilk. Used it for chicken nuggets. YUM!
     
  4. What a wonderfully flavored dressing! I noticed that I was completely out of dressing this morning while packing a salad for DH's lunch. I remembered this one was in my cookbook, so I quickly mixed it up in no time at all. My DH called me at lunch and wanted to know what kind of dressing was in his lunch, because "It was the best dressing he had ever had". I enjoyed it for lunch too. The only change I made was I used about 1 t. of onion salt instead of chopped onion (to save time) and omitted the salt. I will definitely be making this again, maybe adding a chopped jalapeno next time to give it a try! Thanks MissAnnie!
     
  5. This recipe appealed to me because of the fresh ingredients instead of powdered. I made it more like a dip, so I used sour cream instead of the the buttermilk, and thinned it with just a tiny amount of milk. The flavor of the fresh ingredients really made a difference. We loved it. Next time I will just use one clove of garlic - I used two large ones and it was a bit garlicky for our taste, but outstanding anyway. I'll definitely make it again.
     

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