Homemade Buttermilk Ranch

The base for this recipe is simple with mayonnaise, sour cream, and buttermilk. We hit it with big flavors from the get-go. The creamy familiar base of the ranch dressing with the mayonnaise and sour cream. While the tang and slight bite from the sour cream and the buttermilk hit just right

I think the kicker to this recipe though is the dill pickle juice and the dried herbs. I always make this with dry herbs, they tend to provide a deeper flavor which requires less than when using fresh and I always have them on hand.

Gather The Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 Tablespoons dill pickle juice
• 2 Tablespoons buttermilk
• 1 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Let’s Make A Batch of Homemade Buttermilk Ranch

This is so simple, literally measure all the ingredients into the bowl and whisk until smooth.

• Add all the ingredients to a bowl and whisk to combine until you have a smooth dressing.
• Give a quick taste to adjust for salt and pepper.
• Store in an airtight container or sealed jar in the refrigerator.
• Perfect as a salad dressing or for dipping vegetables.

Tips, Tricks, Comments, and Questions

Dried herbs not fresh?

Yep! I chose dry for a couple of reasons!

1. I always have dried herbs on hand. The rest of the ingredients are pretty much always in my pantry, refrigerator and spice cabinet, so by using the dried parsley and dried dill I can whip this up anytime. Fresh herbs are harder to keep around for extended periods of time!
2. Dried herbs will tend to have a deeper flavor. You will normally use less dry than fresh. If you really wanted to use fresh herbs a good ratio to use is 1 to 3.

You always have buttermilk on hand?

So I say I generally always have all the ingredients on hand for a quick batch of this but I have to say buttermilk is not always in my refrigerator. I do however keep buttermilk powder in my pantry for times that I don’t have fresh on hand!

It is a great pantry staple and comes in more handy than you might think! I use it a lot when I have a sudden craving for my Chocolate Texas Sheet Cake, which is more often than you might think!!!

Mayonnaise, say it with me again, MAYONNAISE

I can’t say it enough, use a good mayonnaise and not a salad dressing version. The mayo is providing the creamy texture and taste we are looking for in ranch. A salad dressing version has more tang than we need or want in this recipe.

Storage

Obviously, this is a refrigerator item. I love to keep it in my Weck jars, makes it super easy to just put on the table to spoon out of for dipping or drizzle on salads.

Kept in the refrigerator and in an air-tight container it will keep up to 2 weeks, but we all know it will be long gone by that time!

Kick It Up

If you like your ranch with a little kick add a pinch of cayenne pepper. Add a pinch or 2 at a time, tasting as you go till you get exactly what you are looking for!

Another great thing to freshen it up is some fresh lemon juice. I’m always amazed at what some freshly squeezed lemon juice can do for a recipe. Again, add a little at a time, tasting as you go!

More Dips and Dippers

• Fiesta Ranch Dip
• Creamy Cucumber Dip
• 3 Ingredient Everything Bagel Dip
• Air Fryer Toasted Ravioli

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Homemade Buttermilk Ranch

The ultimate dressing, vegetable dipping, compliments everything recipe you will be making all the time to just keep on hand in the refrigerator!

Calories 1027kcal

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 Tablespoons dill pickle juice
• 2 Tablespoons buttermilk
• 1 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

• Add all the ingredients to a bowl and whisk to combine until you have a smooth dressing.
• Give a taste to adjust the salt and pepper to your liking.
• Store in an airtight container or sealed jar in the refrigerator.
• Perfect as a salad dressing or for dipping vegetables.

Notes

*nutrition values based on whole amount, not on a serving size

Nutrition

Calories: 1027kcal | Carbohydrates: 12g | Protein: 5g | Fat: 107g | Saturated Fat: 25g | Polyunsaturated Fat: 51g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 1806mg | Potassium: 257mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 871IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 1mg

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Is there anything better than eating your veggies in dip form?

If you are one of those people with a green thumb and garden fresh vegetables coming out of your ears, you need this recipe.

If you are one of those people without a green thumb but have garden fairies leaving veggies on your porch at night, you need this recipe!

We all need this recipe!

Creamy Cucumber Dip

This works so well with fried vegetables, grilled vegetables, sauteed vegetables, raw vegetables, and roasted vegetables!

You can use whatever method you normally use for shredding things like cheese and the such. I love a simple box grater. I like the 4 sided ones with coarse, medium, fine and zesting

And I see you eyeing that fried zucchini that I’m dipping in the pictures! Well that is made in the air fryer and is ah-maze-ing!

Other dip recipes:

• Fiesta Ranch Dip
• Corn and Black Bean Salsa
• 3 Ingredient Everything Bagel Dip

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Creamy Cucumber Dip

A delicious dip for all the things made with shredded cucumber and lots of seasoning!

Calories 1233kcal

Ingredients

• 1 cup shredded cucumber, packed tight
• 1/4 cup grated onion
• 1 teaspoon worcestershire sauce
• 1 splash favorite hot sauce
• 2/3 cup mayonnaise - not salad dressing
• 1/3 cup sour cream
• 3/4 teaspoon salt
• 1½ teaspoons white vinegar
• 1/2 teaspoon garlic powder
• 1½ teaspoons sugar

Instructions

• Mix all ingredients together in a bowl. You can use a hand mixture to break up the cucumber more if you like or you can stir by hand.
• This is best made the day before so that all the flavors can work together. Put in an airtight container and store in the refrigerator until ready to serve.

Nutrition

Calories: 1233kcal | Carbohydrates: 19g | Protein: 5g | Fat: 127g | Saturated Fat: 25g | Polyunsaturated Fat: 67g | Monounsaturated Fat: 29g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 2800mg | Potassium: 432mg | Fiber: 2g | Sugar: 14g | Vitamin A: 676IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 1mg

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I love recipes that are super easy and this dip is a dump and eat!

It’s so easy and flexible, it is dip, not rocket science!

Fiesta Ranch Dip

I make this all the time for a snack! But the other day I made this batch to photograph just as Chris was walking in for the evening, I told him to grab a couple of beers and decided this would be supper!

I feel like I spend a lot of time worrying about making meals. You know what? We survived on dip and beers for supper, no one starved, no one complained and I enjoyed my evening!

Recipe Notes:

• Ro-Tel – you can’t mess this up! Use whichever can of Ro-tel you have on hand, or the one that sounds good to you. I’m amazed at how many variations there are and any will work!
• Corn – as long as you drain it, it will work! I used fire-roasted in the photographed recipe but pick one that your family loves. Mexi-corn will ad some peppers, fire-roasted or just plain corn.
• I garnished with green onions and some extra shredded cheese.
• The version I photographed doesn’t have black beans in it but man they add another delicious layer to this dip when added.
• I think this pairs perfectly with corn chips, but use your favorite dipping chip!

More dip recipes:

• Taco Chili Cheese Dip
• Crock Pot Chili Con Queso Dip
• Farmwife Crafts – Ugly Bean Dip

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Fiesta Party Dip

A super easy full of flavor dip for a crowd or for a snack, make-ahead or keep in the refrigerator for afterschool snacks.

Ingredients

• 2 packets Ranch Seasoning
• 16 ounce container sour cream
• 1 16 ounce can Ro-Tel
• 1 can corn - drained - any flavor you like works
• 1 cup shredded cheddar cheese
• 1 can black beans - drained and rinsed OPTIONAL

Instructions

• Mix all ingredients together in a bowl stirring to combine thoroughly.
• Serve immediately with your favorite chips or store in an air-tight container in the refrigerator.

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The other day I had like 5 minutes to grab myself a snack and continue hauling anhydrous wagons to the field. I rifled through the fridge and found a block of cream cheese, an almost empty container of sour cream, it was a start. I saw that bottle of Everything Bagel Seasoning mocking me on the counter, I bought it a long time ago with good intentions but was still contemplating its ideal use. By this time I had 4 minutes to get back on the road, so into a bowl it all went and that is how we got to this point!

This is literally a 3 ingredient, 3-minute recipe, and actual measuring is optional!

3 Ingredient Everything Bagel Dip

Recipe Notes:

• The seasoning amount is up to you and your personal taste. Some can get a very strong garlic taste that lingers…….
• The longer it sits the stronger the seasoning will become, so if making ahead start small and you can add more later if need to for serving. This works out great because it requires lots of taste testing on your part!
• Super easy to whip up the whole recipe, a small portion, or double it if needed!
• Serve with anything really, I use Bagel Chips but vegetables or any chips will work!
• Eat this with vegetables for a great gluten-free snack.

My friend Leah has a similar version she loves on celery!

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3 Ingredient Everything Bagel Dip

Quick, easy, simple, delicious snack or company dip that literally takes 3 minutes to make!

Ingredients

• 1 8 ounce package cream cheese
• 2 Tablespoons sour cream
• 1-2 Tablespoons Everything Bagel Seasoning Mix

Instructions

• Place all 3 ingredients in a mixing bowl and using a hand mixer.......mix them until well combined and smooth.
• Store in an air-tight container in the refrigerator.

Notes

• Seasoning amount is up to you and personal taste. Some can get a very strong garlic taste.
• The longer it sits the stronger the seasoning will become, so if making ahead start small and can add more later if need to for serving - works out great because requires lots of taste testing!

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So you all may have known about this amazing seasoning Tijon, WOW! I, however, had no freaking clue and am now obsessed!

It was the perfect little kick for the dipping sauce to these super easy grilled shrimp. You can add as much or as little as you like to tailor it to your liking.

Lime Grilled Shrimp with Creamy Dipping Sauce

This is so super simple and is the perfect summer supper on the patio with family and friends.

I keep wooden skewers on hand, just be sure to soak them in water for obvious reasons!

Obviously longer than I did, HAHA!

Shrimp is one of my favorite things to grill, it’s a go-to because it’s so simple and fast.

It literally takes 2-3 minutes on each side. Shrimp is cooked when it’s pink and opaque!

This main dish is the perfect compliment to my Mexican Street Corn Salad!

This meal was perfect washed down with a Michelob Ultra Infusions Lime and Prickly Pear. But these 3 Ingredient Limeade Margaritas from Farmwife Drinks go down just as smooth, trust me!

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Lime Grilled Shrimp with Creamy Dipping Sauce

A super simple fresh grilled shrimp using lime butter with a creamy tart dipping sauce.

Ingredients

Shrimp

• 2 12 ounce bags frozen peeled and deveined shrimp-colossal size You can use fresh as well - I used about 32-44 shrimp
• 4 Tablespoons butter
• 1/2 lime - juice and zest Use for both shrimp and dipping sauce

Creamy Dipping Sauce

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• some lime juice and zest from the lime used for the shrimp
• ¼-½ teaspoon Tajin Seasoning

Instructions

Shrimp

• I thaw my frozen shrimp by running them under cool water and patting them dry on paper towels, then threaded them onto skewers.
• Melt the butter and add the zest and juice of a quarter of a lime into the melted butter
• Place shrimp on medium-high hot grill and brush with the lime butter, shrimp cook very quickly so don't walk away. Cook for 2-3 minutes on one side, flip over and brush with the lime butter and cook 2-3 more minutes - shrimp is cooked when pink and opaque.

Creamy Dipping Sauce

• Combine the sour cream, mayonnaise, lime juice, lime zest, and Tijon Seasoning

Notes

You can totally use fresh shrimp for this I just use frozen because it's what is readily available and I can keep it on hand.

The post Lime Grilled Shrimp with Creamy Dipping Sauce appeared first on The Farmwife Feeds.

This dip is creamy and loaded with dairy and protein. Full of cheese, hamburger and black beans it is simple to make on the stove and serve right away or to make ahead and serve from the oven or crock pot.

Stove Top, Oven or Crock Pot

Stove Top:

• Sprinkle with remaining cilantro and serve with your favorite tortilla chips

Oven:

• Make sure your skillet is oven safe or put dip in oven safe dish – when ready to serve warm through in a 350° degree oven, sprinkle with remaining cilantro and serve

Crock Pot:

• When finished making on the stove top transfer to your crockpot and leave on low to keep warm, stirring occasionally so that it doesn’t burn on the bottom.

Taco Chili Cheese Dip

This dip is great for parties and company but I also love to serve it for a quick easy supper. Prep it ahead and keep it warm in the crock pot for those busy nights or serve it right away.

More Dips and Appetizers:

• Shrimp Dip
• Crock Pot Smoked Sausage Bites
• Crock Pot Chili Con Queso Dip
• Corn and Black Bean Salsa

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Taco Chili Cheese Dip

All the cheese packed with beef, beans and a hint of taco seasoning. Recipe works great on stovetop, oven or crockpot!

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 2 jalapeños, seeded and diced
• 1 15 ounce can black beans, drained and rinsed
• 1 Tablespoon taco seasoning
• 2 cups milk
• 2 cups cheddar cheese, shredded
• 1½ cups monterey jack cheese
• 2 Tablespoons flour
• 1 cup fresh cilantro, chopped

Instructions

• In a bowl combine the both cheese's with the flour, set aside
• In a large skillet brown the hamburger, jalapeno and onion until completely cooked - then drain any extra fat
• Add taco seasonings then stir in milk, black beans and 3/4 cup of cilantro - continue to cook until just beginning to boil
• Reduce heat to low and slowly add in the cheese's one small handful at a time, stirring until melted.

To Serve Immediately

• Sprinkle with remaining cilantro and serve with your favorite tortilla chips

Oven Instructions

• Make sure your skillet is oven safe or put dip in oven safe dish - when ready to serve warm through in a 350° degree oven, sprinkle with remaining cilantro and serve

Crock pot

• When finished making on the stove top transfer to your crockpot and leave on low to keep warm, stirring occasionally so that it doesn't burn on the bottom.

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So I’m not sure that admitting I love white chocolate more than actual chocolate will make me super cool but it’s true. Being super cool probably wasn’t anything that was going to happen to me anyway, so I’m embracing my quirkiness. Which if you didn’t know “quirky” is much more cool that weird!

This sauce makes me happy just like the spoon says! And that spoon, well it makes me smile! It came with my favorite mug, because always Happy Everything!

White Chocolate Sauce

Having this sauce in the refrigerator is a perfect treat to add to ice cream, brownies, cake, secretly eat with a spoon when no one is looking.

The sauce sets up firm but easily melts to a drizzle stage in the microwave. Just pop it in your microwave for a little less than a minute and WAHLAH a perfect sauce. I love to make white hot chocolate with this as well, some warm milk and a couple of spoonfuls of this and you have a creamy warm drink!

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White Chocolate Sauce

A creamy white chocolate sauce that makes great white hot chocolate or a drizzle to add to almost any dessert!

Ingredients

• 1 cup whole milk
• 3 cups white chocolate chips
• 3 Tablespoons sugar
• 1/2 teaspoon vanilla

Instructions

• Add all ingredients to a medium saucepan
• Cook over low heat until sugar is dissolved and white chocolate chips are completely melted - keep an eye on this and stir constantly, this will burn easily
• Store in an airtight container in refrigerator

Notes

This sauce will set up but is easily melted again in the microwave.

It makes great white hot chocolate, tastes fantastic drizzled over chocolate brownies and ice cream.

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This sauce is so super easy to make. Three ingredients, seriously, just three. Mix them together and serve!

I call it fry sauce because I started making it to serve with my Loaded Steak Fries but let’s be real, we eat this stuff on everything. Regular fries, tater tots, hamburgers, used as a veggie dip, heck eat it with a spoon-I won’t tell anybody! This dip works great for almost anything!

Spicy Ranch Fry Sauce

Feel free to play around with the amount of cayenne pepper you use. If you like it super hot and spicy add more.

This is a super easy base recipe you can totally make to your family’s liking and will fast become a favorite!

This recipe is easily doubled, tripled and quadrupled. It keeps in the refrigerator in an airtight container great. I love to keep things like this in cute jars like that come with labels. 

It makes me feel like my life is organized, even if it’s only my dipping sauces. But for reals, dipping sauces are super important!

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Spicy Ranch Fry Sauce

A quick easy fry sauce with 3 ingredients that everyone will love.

Ingredients

• 1/2 cup Ranch Dressing
• 1/2 teaspoon cayenne ground pepper
• 1 teaspoon chili powder

Instructions

• Combine all 3 ingredients in a bowl, stir to combine completely and serve!

Notes

Store in an airtight container in refrigerator.

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