Classic Ranch Dressing

October  4, 2022
2 Ratings
Photo by abbyarnold
  • Prep time 10 minutes
  • Cook time 1 hour
  • Makes 1 pint
Author Notes

Most ranch dressing recipes don't taste like old faithful Hidden Valley. I wanted a flavor base like the classic that I could dress up or down with extra flavors, and that could be mixed into a variety of recipes. I use Penzey's dried herbs and spices for this recipe partly because they are high quality, but mainly because I adore the weekly emails that Bill Penzey sends to their customers. Penzey's makes me feel like I'm part of a community of people who want to do good in the world by expressing their heart through cooking. I love their dried red bell pepper, so I added some to make this ranch a bit unique. This mix works for ranch dressing (I use 50-50 labneh and mayo, thinned with milk) but try adding it to fresh hummus, braised chicken, pot roast, creamed spinach, or the pot while you're steaming artichokes. I always get raves when I use it to simply dress chopped cabbage, for coleslaw. —abbyarnold

What You'll Need
  • 4 teaspoons dried parsley
  • 2 teaspoons minced toasted onion
  • 1-1/2 teaspoons dill weed
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon dried minced chives
  • 1/2 teaspoon granulated onion
  • 1 teaspoon red bell pepper flakes
  • 3/4 cup mayonnaise
  • 3/4 cup labneh (or yogurt)
  • 1/4 cup milk
  1. Mix together all the dry ingredients. I put them in a jar and shake them up.
  2. Combine the labneh (or yogurt) with the mayonnaise. Add 2 tablespoons of the herb mix to the white stuff, and mix. Thin with milk to your desired consistency, which may change based on the kind of yogurt or labneh you use. Add more herb mix to taste. Refrigerate for an hour to allow herbs to hydrate and flavors to blend. Great on everything!
  3. I like to triple this recipe and keep the jar of herb mix handy to use in meat and vegetable recipes.

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1 Review

Claire S. August 5, 2019