Homemade Ranch Dressing

Rich, creamy, and perfectly tangy Homemade Ranch Dressing is the perfect addition to any dish. If you are like most people ranch dressing is a staple in the kitchen.

This is made with my homemade Ranch Seasoning Mix which just makes that much more amazing. Try these other homemade mixes, for healthier and insanely easy, tasty dishes. Homemade Fajita Seasoning, The Best Taco Seasoning, and Homemade Pumpkin Pie Spice.

Homemade Ranch Dressing

Ranch dressing is an amazing combination of zesty herbs with garlic, onion and chive flavors in a creamy base. This recipe uses sour cream, mayo and milk. If you want a thinner dressing use a little bit more milk. If you want to use it as a dip, leave it a bit thicker and reduce the milk. Which ever way you make it, it’s going to be perfect.

This American household staple comes together in a cinch without the extra sugar or ingredients you can’t pronounce. It’s quite magical how tasty it is, it’ll make any old salad exquisite. It goes with everything from Buffalo Wings to Pizza. Making it from scratch is only going to make everything you put it on, taste that much better. It’s so creamy and divine. The flavor is out of this world too!

Ranch Ingredients

Super simple ingredients you can pronounce.

• Homemade Ranch Seasoning Mix: Homemade is the best! Try this Homemade Ranch Season Mix.
• Sour Cream: Makes it rich and creamy, you can substitute plain greek yogurt.
• Mayonnaise: Do not use Miracle Whip, it’ll change the flavor
• Milk: For extra tanginess you can use more buttermilk.

Making Homemade Ranch

Quick and Easy, but the flavor is dynamite.

1. Mix: In a medium sized bowl mix all the ingredients together with a whisk
2. Storage: This will last as long as your dairy products will last so check your sour cream and milk dates. Do not freeze.

Where did Ranch Dressing Come from?

A Nebraska born Cowboy named Steve Hensen invented the original Ranch Dressing in Alaska where he was a plumber and cook for his fellow workers. He then perfected it on the actual Hidden Valley “Dude” Ranch he and his wife owned in the 1950’s.

He started selling the much asked about dressing to help make ends meet on the ranch and eventually ended up selling the first dry mix packets in stores. It took off and in 1970 he sold the brand and the product for 8 million dollars. By the 1980’s it had ousted Italian as America’s most popular dressing. And now you can have this iconic dressing homemade the way it was meant to be.

Ranch Dressing Variations

Use this recipe as a base for fun variations

• Bacon: Adding bacon to anything is amazing.Try adding in bacon crumbles, because… bacon, my friends, bacon!
• Cheese: Shred a mixture of cheeses to make a cheesy ranch.Add in finely shredded parmesan or a mixture of different cheeses for Homemade Three Cheese Ranch!
• Pepper: Add crushed black peppercorns for a bite.
• Spice: Add jalapeños peppers for a perfect jalapeño ranch.
• Mexican: Mix it with your favorite salsa to add to Tacos
• Avocado: Blend in avocado for a tasty avocado ranch.

More Homemade Inspiration

Homemade always tastes better and surprisingly easy.

• Crunchy Homemade Croutons
• Insanely Good Homemade Granola
• Homemade Spaghetti Sauce
• Homemade Reese’s Peanut Butter Cups
• The Easiest Homemade Pizza Ever

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Homemade Ranch Dressing

Rich, creamy, and perfectly tangy Homemade Ranch Dressing is the perfect addition to any dish. If you are like most people ranch dressing is a staple in the kitchen. 

Course Dressing

Cuisine American

Keyword homemade ranch dressing, ranch, ranch dressing

Prep Time 5 minutes

Total Time 5 minutes

Servings 10 Tablespoons

Calories 110kcal

Author Alyssa Rivers

Ingredients

• 3 Tablespoons Homemade Ranch Seasoning Mix
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3/4 cup milk more if needed

Instructions

• In a medium sized bowl whisk the ranch mix, sour cream, mayonnaise, and milk until smooth. Refrigerate the leftovers.

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 88mg | Potassium: 40mg | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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Hot Corn Dip

Hot Corn Dip is super cheesy, packed with flavor and such a crowd pleaser. This always one of the first dips to disappear!

This Corn Dip is a good companion to Crispy Fried Pickles and Cream Cheese Wontons for appetizers that are sure to be a favorite, but are a little different than your average artichoke dip. You will love this!

Hot Corn Dip

Sweet luscious corn is combined with savory peppers and spices and then intertwined with ooey gooey cheese. What’s not to love? It’s fairly simple and the ingredients are adaptable. It’ll be your go-to appetizer for parties, gatherings, and holidays. People will be asking you to bring this to your next event.

The wonderful thing about this is you can make it year round. It’s bright and colorful and full of tantalizing flavors. I love this appetizer because it’s different from your typical dips and it’s so GOOD! It’s surprisingly tasty, and oh so addicting. Good luck getting it to the table before it’s gone!

Corn Dip Ingredients

Simple ingredients, dynamite taste! Don’t let this list intimate you, all the flavors become amazing once mixed together.

• Olive oil: This is to sauté the onion, red pepper and jalapeños pepper.
• Onion: Dice the onion finely, not huge chunks
• Red Pepper: Finely chop the pepper so it’s easier to dip
• Jalapeños: Use Serrano peppers if you want a spicier dish
• Corn: Sweet and savory all at the same time
• Cream Cheese: Soften your cream cheese before using
• Sour Cream: Add a lovely depth and creaminess
• Colby Jack Cheese: You’ll divide your cheese and use it two different times
• Chili Powder, Garlic Powder, Paprika: Perfect combo of spices for this hot dip.
• Salt and Pepper: To taste!
• Green Onion: Slice these up to garnish

Making Hot Corn Dip

A little bit of prep and a little bit of cooking makes for a whole lot of eating!

1. Sauté: In a medium saucepan heat the olive oil and saute the onion and peppers till just tender
2. Mix: In a medium bowl mix the peppers, corn, cream cheese, sour cream, spices and 1 cup of cheese. Stir till combined
3. Bake: Spread the mixture in a lightly greased 2 quart casserole dish or cast iron skillet. Sprinkle the rest of the cheese and bake at 400 degrees for 15-20 min, till hot and bubbly. Garnish with green onions

Cheesy Hot Corn Dip Tips and Variations

• Corn:The great thing about this recipe is you can use fresh, canned or even frozen corn. For a deeper rich caramelized flavor sauté your corn before adding it to the dip.
• Heat: Add more jalapeños or leave some of the seeds in if you want it spicier.
• Green Chilies: You can add a can of green chilies for a bigger flavor and kick.
• Spices: To add different zing, try subbing out the chili powder for Chipotle chili powder. Change out the paprika for smoked paprika for an intense smoky flavor. Add cumin too for an extra Mexican spice punch.
• Cheese: The cheese can be substituted. You can use cheddar, pepper jack or Monterey jack cheese or a mixture of them all.
• Sour Cream: If you don’t have sour cream you can use Mayonnaise instead, but do not use Miracle Whip.  Honestly that would ruin it.
• Make ahead: You can easily put this together and throw it in the fridge till you need it. When ready pop it in the oven and cook as directed. You may need a bit longer to get the center done if it’s been cold long.

What to Serve with Corn Dip

• Tortilla Chips
• Pretzels
• Crackers
• Fritos
• Veggies
• Potato Chips

Slow Cooker Corn Dip

You can make this in the slow cooker if that works best for you. Throw the ingredients into your slow cooker and cook on low for 1-2 hours till bubbly. Turn to warm and serve. It’s kind of nice to use a slow cooker to serve from because it will keep it warm and gooey during your event.

More Delish Dipping Appetizers

Everyone loves to dip things, try these for your next party.

• The Best Hummus 
• Chili’s Copycat Skillet Queso
• 2 Ingredient Cheesecake Dip
• Guacamole 
• Mouthwatering Cowboy Caviar

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Hot Corn Dip

Hot Corn Dip is super cheesy, packed with flavor and such a crowd pleaser. This always one of the first dips to disappear! 

Course Appetizer

Cuisine American

Keyword corn dip, hot corn dip

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 People

Calories 279kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1/2 onion diced
• 1 red pepper diced
• 1 jalapeño seeds removed and diced
• 2 15 ounce cans corn
• 8 ounce cream cheese softened
• 1/2 cup sour cream
• 2 cups Colby jack cheese shredded and divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• salt and pepper
• sliced green onion for garnish

Instructions

• Preheat oven to 400 degrees. In a medium sized saucepan add the olive oil, onion, red pepper, and jalapeño. Cook over medium high heat until tender.
• In a medium sized bowl add pepper mixture, corn, cream cheese, sour cream, 1 cup cheese, chili powder, garlic, paprika, salt and pepper. Stir until combined.
• Spread in a 2 quart casserole dish or small skillet. Sprinkle remaining 1 cup cheese. Bake for 15-20 minutes or until hot and bubbly golden brown. Garnish with green onions if desired.

Nutrition

Calories: 279kcal | Carbohydrates: 4g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 305mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1351IU | Vitamin C: 22mg | Calcium: 271mg | Iron: 1mg

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Homemade Ranch Seasoning Mix

Perfectly seasoned, Homemade Ranch Seasoning Mix is easy, quick and oh so good! Reach for this seasoning mix knowing all the ingredients right inside.

Ranch dressing mix is so versatile and can be used in so many ways from Café Rio’s Cilantro Ranch Dressing to Slow Cooker Ranch Mashed Potatoes. You will reach for this again and again. Homemade is always better!

Homemade Ranch Seasoning Mix

When you look at the ingredients of a ranch mix or dressing, you’ll always find things in it you can’t pronounce or perhaps isn’t sure what it is. Change that and make your own Ranch Mix, it’s even better than the store bought mix and healthier, since you’ll know exactly what’s in it.

When you see how easy this is you’ll never buy the store mix again. You probably have most of the ingredients already sitting in your pantry. You will love how much you can do with it. Not only does it make the most delectable dressing and dip but you can add it anywhere you want that tangy rich ranch flavor. Keep it handy for all occasions. Your family and friends will love it. Once you’ve had Homemade Ranch Seasoning you’ll never go back, it’s just that noticeably different and amazing.

Ranch Mix Ingredients

This contains just herbs and buttermilk powder mixed together. The ingredients are so simple and comes together quickly and easily!

• Buttermilk Powder: This is a dry substance that will enhance the creaminess in the ranch.
• Dried Parsley and Dried Dill: Both of these seasonings have so much flavor.
• Garlic Powder and Onion Powder: Together they blend well and add to the ranch once made.
• Dried Chives: A hint of zest from the onion stalk that is hidden throughout the mixture.
• Salt and Pepper: Just a pinch will go a long way!

Making Ranch Seasoning

This is so easy, there’s nothing to it! Mix together, store in a sealed jar and get ready to use often.

1. Combine Ingredients: In a small bowl whisk all the ingredients together until completely combined.
2. When Making Ranch: 3 Tablespoons is equivalent to one dry packet of ranch mix.

Ranch Dressing Recipe

If making ranch dressing whisk together 1/2 cup sour cream, 1/2 cup mayonnaise and 3/4 cup milk. Store in the refrigerator for 3 to 5 days long.

The Recipe Critic Pro Tip:

If you want your “chunky” herbs to be smaller, mix this in a food processor to make it fine and even.

What is Buttermilk Powder?

Buttermilk powder can be found in the baking section of most grocery stores. Be sure to pick yours up today to make this delicious homemade ranch seasoning!

• Buttermilk Powder: So it’s exactly what you think it is, dehydrated Buttermilk in powder form and it’s awesome stuff
• Uses: This can be used in anything you use buttermilk for and it keeps for months. Use in waffles, pancakes and biscuits.
• Refrigerate: Because it is a dairy, once you open the container and once you mix up this seasoning you will NEED to store it in the fridge.
• Find it: Look for Buttermilk powder in the baking isle near the powdered milk, and evaporated milk.

Tips and Uses of Ranch Mix

Need more reasons to make this and keep it around, here’s a list for you.

• Add: Great use for flour dredge when making chicken, beef or fish.
• Sprinkle: Enhance your popcorn, roasted potatoes or veggies by sprinkling over top.
• Mix: Create a delicious bread by melting butter and brush on bread sticks, French Bread, or toast.
• Add: Mix it in butter on the outside of toasted cheese sandwiches.
• Use: In pasta, potato, chicken and even Mexican dishes to add extra zing.

Storing Ranch Seasoning

This mix is quick and easy to make that storing it is a simple step to ensuring its freshness. Simply add the seasoning to a sealed jar or container. 3 Tablespoons is the same as a ranch dry seasoning packet from the store. This seasoning will last about 3 months in a sealed jar stored in a dry, cool area. This does not need to be refrigerated.

More Ranch Inspiration

So many ways to use this amazing mix, here are a few places you can begin.

• Chicken Bacon Ranch Pinwheels
• Bacon Ranch Potato Salad
• Garlic Ranch Chicken Skewers
• Cheesy Chicken, Bacon and Broccoli Ranch Pasta
• Loaded Creamy Ranch Dip

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Homemade Ranch Seasoning Mix

Perfectly seasoned, Homemade Ranch Seasoning Mix is easy, quick and oh so good!

Course Dressing, Seasoning

Cuisine American

Keyword homemade ranch, homemade ranch seasoning mix, ranch, ranch seasoning mix

Prep Time 5 minutes

Total Time 5 minutes

Servings 3 Tablespoons

Calories 92kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup buttermilk powder
• 1 Tablespoon dried chives
• 1 Tablespoon dried parsley
• 1 teaspoon dried dill
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• In a small mixing bowl whisk together buttermilk powder, chives, parsley, dill, garlic, onion, salt and pepper.
• Add the seasoning to a sealed jar or container for proper storing.

Notes

3 Tablespoons powder is the equivalent to one packet dry ranch mix.
If making ranch dressing whisk together 1/2 cup sour cream, 1/2 cup mayonnaise and 3/4 cup milk.

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 885mg | Potassium: 373mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 255mg | Iron: 1mg

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Korean Beef Bulgogi

Korean Beef Bulgogi is easier than you think and doesn’t need any fancy ingredients. It’s a quick dinner that’s ready in 45 minutes with only 10 minutes of actual prep and cook time.

We have a lot of beef recipes that make for fantastic dinner options. Check out Thai Basil Beef, Slow Cooker Korean Beef, One Pot Beef Stroganoff, Instant Pot Beef Stew, Garlic Herb Butter Tenderloin.

Korean Beef Bulgogi

If you are looking to switch things up for dinner with a recipe that’s easier than it sounds, this Korean Beef Bulgogi is it. We first had bulgogi at our neighbourhood Korean restaurant and have always been in love with it. It’s made with both beef and pork and I love the beef version. It’s a part of the amazing Korean BBQ and if you are ever lucky enough to attend one, the smell of sizzling Korean Beef Bulgogi is irresistible.

When I wanted to make this at home, I expected a long, complicated recipe with tons of ingredients that are hard to find. Because well, the flavours are so complex. But honestly it needs about ten ingredients and I always have them in my pantry, especially if you love cooking Asian food.

Bulgogi Marinade

It starts with the marinade. A lot of recipes ask you to marinade overnight but if you are using beef, 30 minutes is enough in my opinion which is what makes this so easy in my book. All the ingredients for the marinade are blended in a food processor. We are using Pear (it’s a great meat tenderiser and also adds flavour and sweetness), Onions, Ginger, Garlic, Dark Soy Sauce, Toasted Sesame Oil, Gochujang or Sriracha, Salt and Sugar. Gochujang is the only ingredient that’s available at speciality Korean stores, but you can easily substitute it with sriracha or even chilli flakes.

Cooking Korean Beef Bulgogi

You can either cook this on a grill or on the stove. The slices of beef are really thin so this takes only 2-3 minutes to cook. Make sure your grill or skillet is super hot and you have everything ready.

If cooking this on a skillet, I recommend using a Cast Iron skillet. Heat it well till it’s almost smoking, add a little oil and add a few slices at a time, making sure not to crowd the pan or the beef will start steaming and you won’t get that lovely caramelization and smoky flavor that we are looking for.

Best Cut of Meat

I recommend using a good cut of meat for this recipe because the beef is cooked really quickly and sliced thinly. A cut with good marbling is what we need here. I prefer using Rib Eye which is a tad expensive but it’s so worth it. Its juicy, has marbling and is suitable for fast cooking on high heat.

While cutting meat for beef bulgogi, wrap the ribeye in cling film and freeze it for an hour. This helps firm up the meat and makes it easy to slice. Then slice it thinly against the grain. Toss these slices in the marinade and let this sit covered for 30 minutes.

Serving Suggestions

We love serving Korean Beef Bulgogi over steamed rice or sticky rice. Add any of these to your bowl to add more colour and flavour:

• Grilled onions and bell peppers
• Kimchi
• Poached or Fried Egg
• Red cabbage, cucumbers for some crunch

More Korean Recipes

• Korean Ground Beef Rice Bowls
• Korean Ground Beef Stir Fry
• Slow Cooker Korean Beef
• Easy to Make Poke Bowl
• 20 Minute Vegetable Lo Mein

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Korean Beef Bulgogi

A quick, easy recipe that's got some incredible flavours. This Korean Beef Bulgogi is smoky, juicy and just what weeknight dinners should be made of.

Course Dinner, Main Course

Cuisine Korean

Keyword korean beef bulgogi

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Calories 613kcal

Ingredients

• 2 pounds Ribeye or top sirloin sliced into 2mm thick slices
• 2-3 tablespoons Oil

Marinade

• 1/2 Onion peeled
• 1/2 Pear peeled
• 5 tablespoons Dark Soy Sauce
• 2 teaspoons toasted Sesame Oil
• 2 tablespoons Brown Sugar
• 5 Garlic Cloves
• 1 inch piece Ginger
• 2 tablespoons Sriracha
• 1/2 teaspoon Salt
• 1/2 teaspoon ground Black Pepper

Instructions

• Blend all the ingredients under marinade till smooth.
• Marinate the sliced rib eye in the blended mixture for 30 minutes.
• Heat a large cast iron skillet till smoking. Add two teaspoons oil. Add a portion of beef and spread it out quickly, making sure not to overcrowd the pan. Cook for a minute on each side. The high heat will ensure the beef gets charred. Remove on a plate. Repeat till all the beef is cooked. Let it rest for five minutes.
• Serve with rice and your choice of veggies and a poached egg

Nutrition

Calories: 613kcal | Carbohydrates: 13g | Protein: 49g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 1840mg | Potassium: 726mg | Fiber: 1g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 5mg

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