Homemade Ranch Dip or Dressing

As I’m getting ready to write this post today, I realized I’ve been on a kick to share my friend’s recipes lately. Here are a few of them:

Our regular readers know I’m not the type to follow a recipe, so sharing my recipes has been really hard for me. I always get anxiety trying to come up with the exact measurements I use. Well the beauty behind sharing my friends’ recipes is that I can share real measurements and I’ve tasted them so I know they are good.

ranch

So this recipe is for a homemade ranch-like dip. This dip tasted so fresh and delicious. I’m a big fan of the recipe for a lot of reasons:

  1. It is homemade and free of preservatives and ingredients I can’t pronounce
  2. It uses ingredients I often have on hand (thanks to freeze dried spices, and powdered sour cream)
  3. I can make it as thick or thin as I would like depending on how much liquid I add
  4. The fresh (or freeze dried) instead of dehydrated spices made it delicious!

photo 3 (5)

Ingredients:
1 c plain greek yogurt (full fat)
1/2 c. sour cream (or sour cream powder)
1 t. onion powder
1/2 t. garlic powder
1/2 t. dill (I used freeze dried cilantro instead)
1/4 t. pepper
3 T. minced fresh parsley (or freeze dried parsley)
2 T. minced fresh chives (or freeze dried chives)
salt to taste

Since I couldn’t help but put a food storage spin on the recipe, I’ll explain what I did. For the sour cream, I used sour cream powder and I put the same amount, and then just added water until I got the texture I wanted. I was using this for a salad dressing, so I went a little on the runnier side than a dip would be. I also added a teeny bit of lime juice, since I opted to use cilantro instead of dill. I like this because sour cream is something I never have on hand.

You’ll also notice I used freeze dried spices… which are currently my favorite! If you haven’t tried them, you really need to. They act like fresh spices instead of dehydrated. The flavor is amazing, and I don’t have to worry about rotting parsley and cilantro in my fridge anymore! You can buy them at discounted prices at our Thrive Life store here.

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  • Danielle Johnson Oldroyd

    This recipe sounds great but I was just wondering how do you prepare it for shelf storage or is that not safe. I have a great recipe for a tomatillo dressing and I want to bottle it and have it be shelf storage and not refrigerated until after opened. Any suggestions??

  • katy

    I have buttermilk powder – could I use that instead of sour cream powder?

    • http://foodstoragemadeeasy.net Jodi and Julie

      Katy, I’m not sure? It would be like a buttermilk ranch probably, which wouldn’t be bad? If it needs thickening you can use mayo too