One of my favorite ways to eat vegetables in the summer is fresh with a little bit of dressing on the side. I love making homemade dressing, it’s so simple. Really! My creamy dressing base is always the same, which makes varying it really easy. I love vinaigrettes but Andy isn’t a fan, so we make “ranch” dressing quite a bit – although it’s rarely the traditional ranch. This herb ranch dressing is a great twist on the original!
The base for all creamy dressings I make is so simple, here’s all it is:
- Sour Cream
- Salt and pepper
- Enough milk to make it the consistency you like.
What?! I know, so easy. Why haven’t you been making creamy homemade dressing more often?!
From there, I add various ingredients to give it different flavors. I call them all different varieties of “ranch” because that seems to convey the creamy texture this dressing has, but you could call it whatever you want. Adding sugar and vinegar make a great mild dressing. A little garlic and Worcestershire are a favorite combination. I have a spicy buffalo version that is to die for. And the herb ranch dressing. I love using the herbed variety on simple salads or fresh veggies, it really let’s the herbs shine through and be the star of the show.
I used green and purple basil, parsley, chives, and dill in this recipe but you can really use any herbs you would like for your herb ranch dressing. I also used dried dill because that’s what I had. I haven’t found a good spot in my garden for dill yet, I’ve found it to be a little finicky.
I hope you give this herb ranch dressing a try and don’t be afraid to experiment! That’s what makes cooking fun.