We rarely buy commercially made salad dressing, but I will admit to a weakness for Ranch and every once in awhile, I cave and buy a bottle of it. But, after a salad or two, the nearly full bottle ends up getting pushed further and further towards the back of the fridge until it passes its expiry date and eventually gets tossed.
This is a great solution! We always have sour cream in the house, and with a little doctoring, I can have that ranch taste whenever I want it. It is a small batch so it is quickly used which means I have a little more fridge space.
Serve this with baked or campfire potatoes or to top off your chili. Also great as a dip for fresh veggies (or potato chips, I wont tell).
Ranch Sour Cream
1/2 cup sour cream
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried dill
1/8 teaspoon salt
freshly ground pepper
1 – 2 Tablespoons milk, if needed
Stir first 7 ingredients together. If you find mix is too thick, thin with a little milk, adding one teaspoon at a time. Let stand 30 minutes for flavours to blend.