• Prep Time
    10 MINUTES
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This classic ranch salad dressing gets better after it has been in the frig a day.  I used the pre-packaged Hidden Valley spices because the blend is just right but the key to amping up this dressing is to use roasted garlic.  The garlic makes your house smell good, too!  Just cut off the root bottom to expose the pods, slather with olive oil and bake at 350 degrees until the garlic is soft and popping out of the pods. Squeeze it out on your cutting board, mash it up, slice off the hard caramelized parts and whisk into your mayo mixture. This really elevates a simple iceberg lettuce salad.

 1954, a man named Steve Henson bought a 120-acre ranch near Santa Barbara, California, which he named Hidden Valley Ranch. Yep, the same guy who created Ranch dressing! Steve, along with his wife Gayle, tried to create a successful dude ranch; however, with the remote location and meager advertising, the ranch was soon wreaking havoc on their bank account. But every cloud has a silver lining. After repeated requests by the guests to purchase his signature salad dressing, which he created in Alaska as a plumbing contractor to coax his burly workers to eat their greens, it became obvious that the money was in the dressing and not the ranch. Ranch dressing soon became the most popular dressing in America, perfect for buffalo chicken wings, dip for crudites, and basically a great way to get kids and adults alike to eat their greens!
In 1972, Hidden Valley Ranch dressing was sold to Clorox, who developed a “shelf stable” version, by adding additives and stuff you probably shouldn’t be eating. According to some reports, the version sold today is a mediocre attempt at Henson’s original. For the life of me, I don’t understand why people buy salad dressings anyway? It is so much easier to whip up at home, tastes better, and you know what’s in it! This is how I make my Ranch dressing, and not with sour cream or yogurt, but with buttermilk, just how Henson wanted it! It’s the buttermilk that gives it a slight tang and makes it super delicious! Besides buttermilk is low in calories, has less fat than whole milk, sour cream, and most yogurts, is easily digested, great for those who are lactose intolerant, helps reduce heartburn and indigestion, and even provides relief for ulcer sufferers! What’s not to love? So, go on and give it a try. I’ve never served it to anyone who didn’t absolutely love it!  From a 2013 post on www.robinsdinnernights.com.


Ranch Dressing


    Step 1

    Combine the mayo, sour cream and buttermilk in a large Pyrex measuring cup.

    Step 2

    Squeeze the soft garlic out of 3 roasted pods. Mince as much as possible.

    Step 3

    Whisk in the garlic mash.

    Step 4

    Whisk in the Seasoning Powder.

    Step 5

    Chill for two hours.

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