If you’ve been on the hunt for a restaurant-style homemade buttermilk ranch dressing recipe , then here it is! This finger-licking-good ranch recipe is a family favorite and it pairs well with practically anything and everything.
Make this today! It goes well with
- masala chicken wings
- bbq pizza
- boneless tandoori chicken and much much more!
Are you searching for a restaurant-style ranch?
Your journey ends here. With this buttermilk ranch dressing recipe, you will only need three ingredients that will change your life forever! My kids love “mommy’s special dressing” on salads more than I can rave about. With that said, Be sure to grab the ingredients on your next grocery store visit.
Ingredients
Here is a list of the ingredients you will need to make the homemade tasty ranch dressing.
- Hidden Valley Ranch Seasoning - I prefer the individual packages versus bulk. In my experience, they have tasted the best.
- Buttermilk - store-bought works best. Look for it in the fridge section at your local grocery store.
- Mayonnaise - Look for Hellman’s or Best Foods brand mayonnaise. If you are vegan, then give my favorite Soy-Free Veganaise from Follow Your Heart a try.
Instructions
Blend the seasoning packet in a chutney machine or coffee grinder. Then mix in the mayonnaise and buttermilk by using a whisk. Keep cool until ready to consume.
Other dips and sauce recipes
- Lemon Herb Tahini Sauce
- Momo Chutney Recipe
- How to Make Bread Dipping Oil with Fresh Herbs
- Gujarati Tindora Recipe for Athanu
I prefer Hellman’s or Best Foods brand. For a vegan substitute try Follow Your Heart -Veganaise Soy-Free Mayo.
This is a go-to recipe! It tastes just like your favorite pizza place’s ranch.
Add jalapeno to the mixture. If you want it to be even spicier then, serrano chili peppers work well. Kick it up a notch and add some cilantro if your heart desires. work well.
I’ve read that “Best Foods” brands are available on the west of the Rocky Mountains whereas “Hellman’s” is available on the east side of them. Interesting, no?
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📖 Recipe
Restaurant Style Buttermilk Ranch Dressing
Equipment
- ▢ Small blender, coffee grinder, or chutney machine
- ▢ whisk
- ▢ bowl
- ▢ Storage Container
Ingredients1x2x3x
- ▢ 1 oz package Hidden Valley Ranch Dressing Package (or equivalent)
- ▢ 1 cup Best Foods Brand or Hellman’s Regular Mayonnaise
- ▢ 1 cup Buttermilk
Instructions
- Blend the ranch seasoning packet in a coffee grinder, chutney machine, or an everyday blender.
- Whisk together the mayonnaise and the blended ranch seasoning together.
- Slowly add the buttermilk and whisk again.
- Store in the refrigerator until ready to use.
- NOTE: The dressing is good in the fridge until the buttermilk’s expiration date.
Notes
Nutrition
Restaurant Style Buttermilk Ranch Dressing
Equipment
- Small blender, coffee grinder, or chutney machine
- whisk
- bowl
- Storage Container
Ingredients
- 1 oz package Hidden Valley Ranch Dressing Package (or equivalent)
- 1 cup Best Foods Brand or Hellman’s Regular Mayonnaise
- 1 cup Buttermilk
Instructions
- Blend the ranch seasoning packet in a coffee grinder, chutney machine, or an everyday blender.
- Whisk together the mayonnaise and the blended ranch seasoning together.
- Slowly add the buttermilk and whisk again.
- Store in the refrigerator until ready to use.
- NOTE: The dressing is good in the fridge until the buttermilk’s expiration date.
Notes
Nutrition
Recipe Courtesy of The Curry Mommy
BBQ PIZZA
on a
Kale Dough Crust
Start by making your dough. We prefer using an organic pancake or waffle mix, but you are welcome to use any pizza baking dough. Think along the lines of Annie’s organic mix, Jiffy’s Pizza Dough, Martha Stewart Pizza dough, Bisquick, Pioneer, etc.
Instead of using water, blend some kale, water, flax seeds, hemp seeds, chia seeds etc in a blender until a smoothie forms. You are pretty much aiming to make this dough as nutrition dense as possible!
Next add some oil to the flour and bind with the blended mix. A healthy fat oil goes perfect with this since you are not cooking it alone on a high heat. There is no need to let the dough sit. Feel free to roll it out immediately (I like to roll it to the about a ½ inch thick) and cook in a 350 degree oven for about 10 minutes (timing will vary based on thickness and size).
Take the pizza out of the oven and top with an equal mixture of bbq sauce + carrot puree +marinara sauce. Feel free to add or subtract any ingredient. Again, goal is to make the pizza as healthy as possible (my kids eat pizza way too much for me not to add these veggies in).
Top with your choice of cheese (a blend of gouda and cheddar taste best in my opinion) and toppings. We prefer onions, mushrooms, cooked and diced chicken tossed in some of the pizza sauce mentioned above, and diced bacon sometimes.
VEGETARIAN?
try using steamed cauliflower or paneer cubes instead of chicken or eliminate all together!
Bake in an oven for about 10 minutes at 350 degrees or until top of the pizza has browned. Feel free to broil on low until the cheese browns.
Wait for the pizza to cool and then cut it into slices. Enjoy with some homemade buttermilk ranch dressing.
FULL RECIPE BELOW!
📖 Recipe
BBQ Chicken Pizza on a Kale Dough Crust
Ingredients
Pizza Dough
- 1 cup pizza dough (annie’s organic pancake and waffle mix is what I use)
- ¼ cup blended kale + water mix
- 2 teaspoon oil (avocado, coconut, olive, flax, etc)
- 1 teaspoon flax seeds
- 1 teaspoon chia seeds
- 1 teaspoon hemp seeds
- 1 teaspoon italian seasoning (optional)
- red chili powder (optional)
- all purpose flour for dusting
Pizza Sauce
- ⅓ cup pizza sauce of choice
- ⅓ cup pureed carrots (about 6-8 steamed carrots will get you this measurement)
- ⅓ cup bbq sauce (trader joes organic has less sugar than the leading brands and tastes great)
Pizza Toppings
- ¼ red onion
- 1 cup diced, cooked chicken (skip or replace with options listed in the blog for a vegetarian version)
- ½ cup button or bella mushrooms
- ¼ cup chopped bacon (optional)
- serrano chili peppers (optional)
Instructions
Pizza Dough
- Place a handful of kale leaves and about 3 tablespoon of water in a blender and finely puree the kale into a smoothie type mixture.
- Add oil, flax seeds, hemp seeds, and chia seeds to the mixture and blend again for a few seconds. You can add other similar ingredients at this point if you would like. (Italian seasoning and red chili powder can also go in at this point if you choose)
- Combine the blended mixture and dough and knead until smooth and soft.
- Oil your hands and knead again to smoothen the dough so it is no longer sticky.
- Dust the surface of a countertop with some all purpose flour.
- Roll out the dough into a pizza. Thickness depends on your liking, but I roll it to about the size of a pizza pan and ½ inch thick.
- Transfer the dough onto a pizza pan. TIP: fold in half and then half again to form a triangle and then transfer it onto the pizza pan.
- Put a few holes on the dough to prevent it from rising when cooked.
- Place in a 350 degree oven for about 10 minutes.
- Remove from the oven and slather with the bbq pizza sauce.
Pizza Sauce
- Blend the steamed baby carrots with the pizza sauce and bbq sauce together.
- Mix about 1-2 tablespoon of sauce with the diced chicken or meat alternate.
- Set both the chicken and the sauce aside.
Pizza Assembly
- Once the dough is cooked slather the pizza sauce onto the cooked crust.
- Spread the shredded cheese mixture evenly leaving about 2 tablespoon for later.
- Top with chicken/alternate, mushrooms, onions, green chili peppers, and bacon.
- Now sprinkle the remaining cheese over the toppings.
- Bake at 350 degrees for about 10 minutes or until the cheese begins to brown. Feel free to broil on low until the cheese browns.
- Remove pizza from the oven and let it cook for about 5 minutes before cutting. This will help keep the cheese intact.
- Serve with homemade buttermilk ranch dressing.
