Ranch Dressing

I do NOT like bottled ranch.  But I LOVE ranch at restaurants.  I don't know how they can even call both varieties by the same name.   I have been using this super easy ranch recipe for some time now and I am in ranch heaven because every salad tastes as good as a restaurant salad to me.  

 

I usually half this recipe, but then wish I didn't, because we eat it up fast.  Even if you don't eat it right away, it can keep for at least 2-3 weeks.  

RANCH DRESSING:

2 cups mayo (I always use light)

1 cup buttermilk

1 tsp salt (I actually leave this out usually)

1 tsp onion powder

1 tsp garlic powder

1 tsp parsley

pinch of pepper

Mix in a blender, or shake in a covered jar or bottle.  (I add a little plain milk to mine to water down and thin it out to where I like it.)  Make a few hours ahead if possible.  It's better after the flavors have time to mingle.  

 

This is a very versatile recipe.  I've replaced the parsley with cilantro and a little lime for mexican meals, or  added dill or chives for something a little different.