Two things I love about making it from scratch:
1. I almost always have the ingredients on hand,
2. It is THE BEST HOMEMADE RANCH EVER!
All you need (for a pint sized portion)1 Cup sour cream,
3/4 Cup mayo,
1/4 Cup milk (depending on desired consistency),
1 clove garlic- minced,
Dash onion powder,
Pepper to taste,
For a pint-sized portion, use about: 1 cup sour cream, 3/4 mayo, 1/4 cup milk. The more milk you use, the thinner the consistency will be, or you can make it thicker with more sour cream and less milk for a dip consistency!
Disclaimer: I eyeball almost everything when I'm cooking, so you may want to tweak this simple recipe to your own taste. You'll just have to try it for yourself!
*Container - I use a Mason jar with a plastic lid most of the time because I like the quantity, it looks appetizing in the fridge, it's pretty when you pull it out for guests, and I can easily write the date that I made it on the top. I always use a fork or a whisk to stir it up, but the jar also makes it easy to give it a shake! You can find Mason jars everywhere and probably already have one in your cabinet!
How to DIY
Mix almost equal parts mayo to sour cream (slightly less mayo).
Add milk and whisk to desired consistency. I use cream, milk, or buttermilk, whatever I have on hand. Mom-in-law swears by whole-fat buttermilk, which you can't even find in our area.
Mince one clove of garlic. (I love my Pampered Chef garlic press)
Season with a pinch of salt, lots of pepper, and a dash of onion powder to taste. Add dill for an extra herby garden fresh flavor!
Whisk it up and ENJOY!
How easy is that?
Let me know what you think!
What do you eat ranch on? I could eat it on almost everything... when it's homemade!