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Looking for a super quick and easy homemade ranch dressing recipe? You can throw this one together in three minutes!
No fooling, this ranch dressing takes me three minutes to make (when I’m not stopping to take pictures). You can mix this up in the time it takes your kids to set the table. And, it’s gluten-free!
Because the herbs are basically pulverized into a powder, you don’t have to wait to eat it – the flavors blend right away.You can whip up this delicious ranch dressing in the amount of time it takes your kids to set the table. And it's gluten-free!
And, to make it even easier, all of the dry ingredients use the same measuring spoon, so there’s barely any clean-up. I used my awesome kitchen scale to measure out the mayonnaise and sour cream, so I didn’t even have any measuring cups to wash.
I had this dressing for lunch today, on a Mexican Salad. This is my favorite kind of salad and it’s super easy to make.
This also works great as a dip. If you want to thin it out and make it pourable you can whisk in a little milk, but I use it as-is on salads and it mixes in really well.
I use a mortar and pestle to pulverize the dried herbs, but don’t worry, this recipe is still super quick even if you don’t have a mortar and pestle. You just might have to rename it “5-Minute Ranch Dressing.”
Put all of the dry ingredients in a plastic zipper baggie and press it flat while closing it, so that there’s no extra air inside. Using a rolling pin, roll it over and over until the pieces are mostly tiny. Shake the bag every once in a while to make sure you’re getting everything.
It won’t do some of the herbs quite as fine as a mortar and pestle, but that won’t matter. It will still be absolutely delicious.
After mixing everything up, you can eat it right away, or store in the fridge in an airtight container for about five days.
I’ve also started keeping a container of the pulverized herbs on hand all the time, for when I just want to make a little of the dressing, not a cup. I mix about a tablespoon of mayonnaise and a tablespoon of sour cream, and then add the herbs to taste! So quick, and then I’m not tempted to eat the rest of the dressing with a spoon.
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp dried chives
- 1/2 tsp dried dill weed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Whole milk or buttermilk (optional)
- Using a mortar and pestle, pulverize all of the dry ingredients
- If you don't have a mortar and pestle: put all of the dry ingredients into a plastic zipper baggie, press all of the air out while zipping shut, and use a rolling pin to crush the dry ingredients into tiny pieces
- Put mayonnaise and sour cream into a small bowl, add pulverized dry ingredients, and stir together until completely incorporated
- If you'd like more of a pourable dressing consistency than a thick dip, drizzle in milk or buttermilk and stir well until it's thin enough
- Serve immediately, or store in an airtight container in the refrigerator for about five days
If you'd like to make the dressing thinner, stir in a little milk.
You can mix up the dry herbs ahead of time and keep them on hand for when you want to make dressing just for yourself: stir together one tablespoon each of mayonnaise and sour cream, then add the pulverized herb mix to taste!
This dressing goes really well with my Mexican Salad.
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