Homemade Ranch Dip was on the menu for a recent summer kids cooking class. We were banking on the idea that most kids like Ranch and a homemade version would allow them to measure + snip and tear fresh, fragrant herbs. It worked, they all added to the bowl, took turns mixing and then each filled a small container so they could dip fresh veggies. And, YES, they did eat their veggies.
Ranch Dip or Dressing
1/2 cup mayonnaise
1/2 cup sour cream
3 or 4 tablespoons buttermilk for dip; 6 to 8 tablespoons+ for dressing
3/4 to 1 teaspoon dried dill weed
1/2 teaspoon dried parsley or 1 tablespoon fresh, finely chopped
1/2 teaspoon dried chives or 1 tablespoon fresh, finely chopped
1/4 teaspoon onion powder or 1 tablespoon finely minced onion
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
(About 1 tablespoon finely chopped fresh rosemary -- this was an extra addition to the usual recipe since we had it in the herb garden)
1 tablespoon freshly squeezed lemon juice to taste or same amount of bottled lemon juice or use white vinegar instead
1. In a small to medium bowl, whisk together the mayo and sour cream; add buttermilk tablespoon by tablespoon whisking until smooth and dip/dressing is the correct thickness.
2. Measure the spices into another small bowl.
3. Add the spices and whisk until combined.
4. Add the lemon juice and whisk again.
5. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week.
The kids also tried their hand at arranging veggies in creative ways.
Here are a few ideas of their creations . . .
Recipe without photos . . .
Homemade Ranch Dip was on the menu for a recent kids cooking class. We were banking on the idea that most kids like Ranch and a homemade version would allow them to measure + snip and tear fresh, fragrant herbs. . It worked, they all added to the bowl, took turns mixing and then each filled a small container so they could dip fresh veggies.
Ranch Dip or Dressing
1/2 cup mayonnaise
1/2 cup sour cream
3 or 4 tablespoons buttermilk for dip; 6 to 8 tablespoons for dressing
3/4 to 1 teaspoon dried dill weed
1/2 teaspoon dried parsley or 1 tablespoon fresh, finely chopped
1/2 teaspoon dried chives or 1 tablespoon fresh, finely chopped
1/4 teaspoon onion powder or 1 tablespoon finely minced onion
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
(About 1 tablespoon finely chopped fresh rosemary -- this was an extra addition to the usual recipe since we had it in the herb garden)
1 tablespoon freshly squeezed lemon juice to taste or same amount of bottled lemon juice or use white vinegar instead
1. In a small to medium bowl, whisk together the mayo and sour cream; add buttermilk tablespoon by tablespoon whisking until smooth and dip/dressing is the correct thickness.
2. Measure the spices into another small bowl.
3. Add the spices and whisk until combined.
4. Add the lemon juice and whisk again.
5. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week
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