Do you ever wonder if kids ever ate vegetables before the invention of Ranch salad dressing. My boys wouldn’t dream of letting a broccoli spear or carrot stick pass their lips until it was dunked in a vat of Ranch dressing. Ranch dressing seems to have mystical, magical powers. It’s almost universally beloved by everyone in the U.S. and is a salad dressing staple on every restaurant menu across the country. My only issue with Ranch dressing is that the store bought bottles have a strange unappetizing chemical taste to them, and aren’t really all that good in my opinion. They all contain way too much salt, sugar, and that long list of unpronounceable fillers and additives got me searching social media for an easy to make option. I wanted something that I could whip up right at home; using common everyday ingredients I typically have on hand. When I spied the recipe for the Chili’s version I knew I just had to give it a try. Their Ranch dressing is AMAZING! And boy, am I glad I did…it’s better than anything you can purchase at the market in a bottle!
This recipe comes together so easily, it actually took me longer to gather together the ingredients than it did to make the dressing.
Why is the smallest carton of buttermilk a quart size? Most recipes only call for 1 or 2 cups which leaves us scrambling to come up with ways to use up the remaining carton before it goes bad. Can someone tell the buttermilk folks we would love it if we could buy buttermilk by the pint. Please and thank you!
Whisk together all the ingredients to combine.
Refrigerate for 30 minutes before serving.
Store in the refrigerator in a covered container for up to a week.
Recipe can easily be doubled.
This dressing has vegetables trembling in fear as kids everywhere eagerly eat their veggies! It’s creamy, smooth and utterly irresistible! Great with any veggie you can possibly imagine. The perfect dressing to all your salads, delicious on your favorite spuds; baked potato, French fries…you name it. Everything tastes so much better when it’s served with this deliciousness on top, on the side, or in a large vat so you can literally swim in it, LOL! Be sure to give this one a try, I promise you will not be disappointed. You’ll knock it out of the park with this dressing; it’s a guaranteed home run!
Got extra buttermilk that needs using up? Whip up a skillet of freshly baked, light and fluffy Buttermilk Biscuits. Learn how easy it is to get freshly baked, light and fluffy Buttermilk Biscuits with a tender crumb on the table in just a few quick minutes. Got butter?
Use up some of that extra buttermilk to make The Best Ever, Fluffiest Buttermilk Pancakes. This is a family favorite that we cook up the first morning of every single family camping trip we go on. And don’t for get the bacon on the side! Just make sure it’s good and crispy.
Craving a sweet treat? Use some of that extra buttermilk to bake up this Quick & Easy To Make Amish Buttermilk Cinnamon Bread. The perfect sweet treat with your morning cup of coffee.
Chili’s Buttermilk Ranch Dressing Copycat Recipe
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- 4 tbsp pepperoncini juice, (dill pickle juice can be substituted)
- 4 tbsp buttermilk
- ½ tsp dried parsley flakes, or 1 tsp freshly chopped
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp Kosher salt
- ¼ tsp black pepper
Instructions
- Whisk together all the ingredients.
- Refrigerate for 30 minutes before serving.
- Store in the refrigerator in a covered container for up to a week.
Notes
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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