BYU Creamery Ranch Dressing (Copycat Recipe)

• servings: 3 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

For the BYU Ranch Dressing Dry Mix:

1/4 cup coarse ground black pepper

3/4 cup dried parsley

1/4 cup garlic salt

2 T granulated garlic

6 T onion powder

1 T kosher salt

1 T dried dill weed

To Make the BYU Creamery Ranch Dressing:

1 T + 2 tsp. dry ranch mix

1 cup sour cream (see notes)

1 cup mayo (see notes)

1 cup buttermilk

2 tsp. lemon juice

Directions

Assemble the coarse ground black pepper, dried parsley, garlic salt, garlic powder, onion powder, kosher salt, and dried dill weed to make the Dry Mix.

Put all ingredients into a food processor (or similar device such as a Magic Bullet) and buzz until it's well combined.

Put the BYU Ranch Dry Mix into a glass container and label the lid, and you'll have enough to make about 15 bottles of dressing. In a glass jar with a tight lid, this will keep for months in the cupboard.

To make a batch of dressing, start by putting the sour cream into a medium-sized plastic bowl with one tablespoon and two teaspoons of dry Ranch Mix.

Whisk until the sour cream and dry Ranch Mix are all combined.

Add the mayo and whisk again.

Add the buttermilk and lemon juice and whisk again.

Taste the dressing and decide if you want to add slightly more mayo or slightly more Dry Ranch Mix. If you're adding more mayo, I'd start with 1/4 cup more, then taste and if you still want more add another 1/4 cup mayo. If you're adding more Dry Ranch Mix I'd start with one teaspoon, taste, and then add just a bit more if you still want more herby flavors.

I'm guessing this copycat BYU Creamery Ranch Dressing will keep about 3 weeks in the fridge, although so far at my house it's been devoured much more quickly than that!

Nutrition

• Serving Size: 1
• Calories: 84
• Total Fat: 8.6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6.1 g
• Trans Fat: 0 g
• Cholesterol: 9.6 mg
• Sodium: 81 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0 g
• Total Sugars: .9 g
• Protein: .6 g