Am looking for a good one.

Honestly I like the packet of Hidden Valley with buttermilk and mayo.

Pioneer Woman's isn't bad, but I cut back on the dill.

I'm still looking for Bill Miller's recipe. Or other good restaurant - style (I love Cheddar's ranch) but I haven't found it yet.

buttermilk ranch packet from hidden valley is my favorite.

Buttermilk hidden valley packet guy here too. I make two standard squeeze bottles at a time. I do 1 packet with about 1 1/2 cups of mayo, 3/4 cup buttermilk, about 10 turns of the pepper mill and about a half tsp of paprika. I just eye ball it and taste as I go. Add a little mayo if it's too thin, or a little more buttermilk if it's too thick.

Buttermilk Hidden Valley

My favorite is the large container of Hidden Valley Ranch at Sam's. The taste is different from the little packets. I am sure the ingredients are the same, but in packaging something changes maybe.

Then I use real buttermilk. Not the low/no fat buttermilk. It is hard to find nowadays. But if you cook with it, it has better flavors.

And here is the real key- I use sour cream instead of mayo. It gives the dressing a zesty-tangy flavor.

I clicked on this thread hoping to find a mix I could make/alter. I guess Hidden Valley is it.

Dang it seems HV has the market cornered. Central Market has organic ranch packets for $1.50. Might give it a try.

Mayo
Buttermilk
Chives
Dill
Black pepper
Salt
Garlic

A go to.

16 oz sour cream
1/2 mayo
packet dry ranch
1/2 bunch cilantro
4 fresh jalapeo
TBSP lemon

food process and enjoy. Great as a dip and great on burgers or tacos or whatever

similar to Chuys dip

Thomas Keller's Buttermilk Salad Dressing

Makes about 2 cups
Ingredients:
1 cup Aioli (I subbed Helmans Olive oil mayo)
1/4 to 1/2 cup buttermilk
1/2 cup creme fraiche
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon fresh lemon juice
1 teaspoon minced chives
1 teaspoon minced flat-leaf parsley
1 teaspoon minced mint
Kosher salt
Put the aioli in a large bowl. Whisk in 1/4 cup buttermilk and all the remaining ingredients. The dressing can be used now or refrigerated. Before serving, lift up a spoonful of dressing and pour it back into the bowl it should run freely. If it is too thick, add additional buttermilk as necessary. Refrigerate in a covered container for up to 1 week (the herbs may darken after 1 day).

First time I served this and called it Buttermilk dressing people we hesitant to try it. Now I just say its homemade ranch and people love it.

Cowgirl Ranch Dressing

1 cup sour cream
3/4 cup buttermilk
1/2 cup mayonnaise
3 tablespoons finely chopped red bell pepper
2 tablespoons minced onion
2 tablespoons finely chopped cilantro or other fresh herbs
1 tablespoon finely chopped garlic
Salt and pepper

Ina bowl, combine sour cream, buttermilk, and mayonnaise until smooth. Stir in
bell pepper, onion, cilantro, and garlic. Season to taste with salt and pepper.
Refrigerate in a sealed container for up to one week.

This our favorite ranch dressing recipe. It came from a guest chef featured in a Rachel Ray magazine a few years ago. My husband isn't a huge fan of ranch dressing, but I have to hide this from him when I make it. It's easy to mix up, and you can tweak it to your taste. I sometimes cut back on the onion and garlic.

quote:

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Mayo
Buttermilk
Chives
Dill
Black pepper
Salt
Garlic

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Exactly what I put in mine. I'll omit the chives if i dont have fresh ones growing

We use a recipe from Planks Love and Guacamole and it is fantastic and dairy free.

quote:

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ngredients:

2/3 cup extra light olive oil or avocado oil
1 room temperature egg
2 Tbsp red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tbsp dried herbs or handful chopped fresh herbs (my favorite to use is dill, followed by cilantro and/or parsley)
2 Tbsp full fat unsweetened canned coconut milk


Directions:

1. Place the egg, 2 Tbsp red wine vinegar, spices and herbs (everything but the coconut milk) in the food processor. Pulse a few times. (We use an immersion blender and a coffee mug)

2. Measure out 2/3 cup oil.

3. Slowly pour the oil in through the top holes of the food processor, with your finger on the grind button constantly. It will take a few minutes to get it all in.

4. Once all the oil has been added in, add the coconut milk and pulse a few more times.

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