Recipe: Restaurant Style Ranch

Friday, October 18, 2013

I'm a ranch snob. It's true. I can't stand that stuff they sell at the grocery store... I crave the good stuff. You know, the ones that restaurants use when they serve you a giant plate of cheese fries? That's the one. Only you can't really find it unless you want to buy a giant tub of the stuff, so I've been searching for a recipe to fill my 'ranch needs.' And, I think I've found it… You'll notice there's no dill or parsley - I think that's really part of the secret.


1 C Mayo {I use the olive oil mayo by Kraft}
1/2 C Sour Cream
1/4 C Milk
1/4 t White Vinegar
1/4 t Garlic Powder
1/4 t Onion Powder
1/8 t Black Pepper
1/4 t Seasoned Salt
1/8 t Dry Mustard

Start by combining the mayo, milk & sour cream, whisk together to make it lump free. Then add in the rest of the ingredients.

You can eat it immediately, but I think it's much better once it's had time to marry in the fridge - at least an hour. I also like to add a little water to it when serving to make it a little more liquidy.
{Is that a real word? maybe not.}

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  1. I, too, am I ranch snob! There is nothing worse than the bottled stuff... I like to use the hidden valley seasoning packets. Add a little milk and mayo and voila! It tastes nothing like the hidden valley in a bottle and it is quick and easy!