Originally posted July 12, 2011
I was sitting at the table, reviewing one of my recipes which had not been tested yet for my cookbook. Ranch dressing is one of those items you would assume would be gluten-free until you look at the label. Then you also might see all of the other ingredients that aren’t so appealing.
My kids are big fans of ranch dressing so I thought, why not try it right now? I normally don’t make everything from scratch but I was curious to see if it was worth it to make my own.
Assuming you have the ingredients in your kitchen (which I usually do), this can be whipped up in less than 5 minutes. It’s always better if it sets but if you can’t wait, don’t worry, it’s still great.
When I made it, I called the kids over for a taste test. They grabbed some carrots from the fridge and dug in. My son then announced “That’s the best ranch dressing I ever had”. Ok, there’s my motivation!
Gluten-Free Ranch Dip or Dressing
Makes 1 1/2 cups
- 1/2 cup mayonnaise*
- 1 cup sour cream*
- 1 tablespoon chopped dried parsley (or 2 tablespoons fresh)
- 1/2 teaspoon dry dill (or 1 teaspoon fresh, chopped)
- 1/2 teaspoon fine sea or kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 tablespoon white vinegar
*For dairy-free, substitute with vegan products; I like Follow Your Heart or Chosen Brands mayonnaise and Violife sour cream.
To make dip, mix all ingredients. Place in the fridge and wait at least 30 minutes before using.
To make dressing, mix all ingredients plus 1 to 2 tablespoons milk to make it more pourable. Follow directions above.
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