Ranch Dressing

When did Ranch become so popular? Was it always the go-to dressing? Hank and I both agreed that it's been a favorite for as long as we can remember. A quick wiki will tell you that Ranch dressing has been around since the mid fifties but it only gained the most popular dressing spot in 1992.
It is of course wildly popular here in the south and can be found slathered on sandwiches, as a dip for pizza, wings, and fries.
For me the best way to have Ranch is made fresh, its preservative free and easy to customize to suit your tastes. Then you can add wild and crazy things like pickled jalapeños, avocado, cheese, chipotles, bacon. You name it and Ranch provides a great canvas for it.


Here is my basic method with additional ingredients for flavored varieties below:

Ranch Dressing(printable recipe)

2 c mayonaisse
2 c sour cream
1/2 - 3/4 c chopped chives (not packed)
1/2 - 3/4 c chopped parsley (not packed)
1/2 - 3/4 c chopped dill (not packed)
2 cloves garlic, minced
1 large shallot, minced
salt & pepper, to taste
milk

Combine all ingredients except salt, pepper, and milk in a food processor. Pulse until thoroughly blended. Add salt & pepper to taste, thin with milk if desired. This should keep for about a week in the fridge.

Don't be limited by plain Ranch! It happens to be a great canvas for any extra additions you might like...try these tasty varieties:

1/2 c pickled jalapeños
2-3 chipotle peppers in adobo
6 slices cooked bacon, chopped
3/4 c crumbled blue cheese
1 large avocado
Use the quantities above or just add a little at a time and adjust to your liking.