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My love for ranch dressing started early, as it probably did for you (that is, if you love ranch). Ranch dressing was the “food” that convinced me, as a young child, that vegetables were safe and edible. My love for ranch continued until Dustin and I decided to eat “real food.”
This new lifestyle change meant that I had to be very savvy at reading ingredient lists on boxed and packaged food products. Have you ever read the back of a ranch dressing bottle?
There are quite a few real ingredients used to make the dressing. I know, surprising! Ingredients that I would use in my own kitchen: egg yolks, vinegar, buttermilk, and seasonings. There are also some not-so-recognizable ingredients: monosodium glutamate, polysorbate 60 (also used in cosmetics as an emulsifier), and the very vague “natural flavors.”
I gave up on ranch dressing after making our lifestyle change, and slowly fell in love with veggies for their unique flavors and textures.
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And then I had kids.
Kids that go to school and see other children’s lunchbox options.
A few months ago, after seeing her friend’s lunch, Londyn asked if I would pack a white dip in her lunch to enjoy with veggies (usually carrots, celery, or cucumbers). I knew she must be talking about ranch.
My first reaction was to find a “clean” store-bought option. After looking at Whole Foods, I found a couple of brands, but none of them passed the taste test. They just didn’t taste like ranch. And Londyn thought they were all too spicy. <–A word she uses often to describe an unpleasant food experience.
My next step was to create a homemade ranch. With a few basic seasonings (from my capsule pantry), a tub of sour cream, and kefir, I got to work. Londyn tasted the dressing after the initial test, and we tweaked it until the ultimate ranch dressing was created.
We’ve been making this dressing ever since that initial experiment. Londyn loves dipping her veggies in the ranch. And I love using the ranch as a salad dressing, tossed with whatever greens we may have in the fridge.
The dressing, or dip, is made with the simplest of ingredients: sour cream, kefir (a cultured, probiotic dairy food–good for the gut), fresh lemon juice, seasonings. It takes only five minutes to whisk the ingredients together and make what we think is the best ranch dressing.
Homemade Ranch Dressing / Dip with Kefir
The dressing, or dip, is made with the simplest of ingredients: sour cream, kefir (a cultured, probiotic dairy food-good for the gut), fresh lemon juice, seasonings. It takes only five minutes to whisk the ingredients together and make what we think is the best ranch dressing.
- 3/4 cup sour cream
- 1/4 cup plain kefir or filmjolk, similar to kefir (Siggi's brand), or whole milk
- 1/2 lemon juiced, or 1 lemon juiced (based on taste preference)
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt to taste
- 1/4 tsp black pepper
Add the ingredients to a medium-size bowl. Whisk to combine.
Serve immediately, or pour the dressing into a storage container with a lid and store in the fridge for up to a week. Use as a dressing or dip.
If want to use fresh seasonings, here's what I would try in place of the dried spices: 1 garlic clove, minced in place of the garlic powder, 1-2 TB minced fresh parsley in place of the dried parsley, 1-2 TB chopped chives in place of the onion powder. Adjust seasonings to taste.