Ranch dressing is a great American success story, part of culinary history, the current food culture, and classic Americana.

In 2017 an industry group, the Association for Dressing and Sauces, conducted a study in the Midwest which revealed that 40% of Americans surveyed named ranch as their favorite dressing. Ranch is more popular now than ever.

School is back in session. What better way to pack lunch with a nutritious punch than to include fresh veggies with a side of ranch dip?

Ranch dip has a great story, and the recipe can be easily modified to address a range of allergies and diet preferences.

According to historical accounts, ranch dressing was invented in 1949 by Steve Henson, a plumbing contractor and part-time cook who whipped up this condiment for his crew while working in Anchorage, Alaska. In an interview years later, Steve noted that he was motivated to create tasty food for his guys, because if they didn’t like the food they had been known to throw it. (Does this sound familiar?)

Steve and his wife Gayle did well enough in Alaska to buy a ranch and move to California, which they named Hidden Valley Ranch. (Yes, there really was a ranch!)

His experiments with buttermilk and dry herbs paid off. Steve served his dressing at the ranch’s steak house and it became a success there as well.

Steve began selling dry ingredients in envelopes for customers in the late 1950’s so they could make ranch dressing at home. The shelf-stable bottled dressing hit the American grocery shelves in 1983, but discerning consumers quickly noted that it was not as good as what they could mix up using the original Hidden Valley dry herb mix.

The New York Times reported that Steve sold the brand to Clorox in 1972 for $8 million, and by 2017 the brand made over $450 million.

Fast forward to today, ranch is an American kitchen staple and is used as both a dressing and a dip for a range of foods, including vegetables, pizza, chicken wings and strips, and breadsticks.

Is there a difference between ranch dip and dressing?

It depends on who you ask.

Ranch dip connoisseurs note that the dip is a thicker version of the dressing, with variations to the original buttermilk base. Depending on the recipe, the buttermilk base can also include mayonnaise, sour cream, and/or yogurt. You can also create a spicy version with the addition of crushed red pepper or siracha sauce.

I began testing a range of recipes substituting soy buttermilk for dairy, while honoring a spice blend that is close to the original dry herb mixture.

Feel free to substitute fresh herbs for dry herbs if you have them.

This ranch dip is super easy and delicious.

Enjoy!

Soylicious® Ranch Dip and Dressing

Prep Time: 10 minutes

Chill for 1 hour before serving

Servings: 9-10 (2+ Tablespoons per serving). Recipe makes over a cup of dip/dressing.

Ingredients

Dry Herb Ingredients

• 1 ½ teaspoons of dried parsley

• 1 ½ teaspoons of dried chopped chives

• ½ teaspoon dried dill week

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1/8 teaspoon kosher salt

• 1/8 teaspoon black pepper

Dip Base

• ¼ cup of unsweetened Soymilk + 1 ½ teaspoons of apple cider vinegar

Dressing Base

• 1/3 cup of unsweetened Soymilk + 2 teaspoons of apple cider vinegar

• ¾ cup of Dukes mayonnaise*

  *(You can substitute vegan mayonnaise to exclude the use of eggs. Avoid any wheat-based ingredients in the mayo for a Gluten-Free Ranch).

DIRECTIONS

Getting Ready: I love this one jar wonder!

Get a mason jar and lid to combine, mix, and store your Ranch Dip/Dressing.

STEP 1: Make your soy buttermilk.

• Add soy milk to mason jar.

• Add apple cider vinegar and gently stir.

• Let set for 10 minutes.

STEP 2: Add Mayo and rest of the ingredients into your jar.

• Stir mayo into the soy buttermilk and mix together with a fork.

• Add the spices. NOTE: If substituting fresh herbs for dry ones, the suggested ratio is one to three. (one teaspoon dry herb or 3 teaspoons fresh herbs).

• Put on the lid to your jar and shake well. (if you don’t have a mason jar just blend together in a bowl with a fork).

STEP 3: Put the lid on your mason jar and chill in the frig for at least one hour prior to serving.

• Ranch dip/dressing made with dry herbs can made ahead and stored in the frig and used for up to two weeks.

• Ranch made with fresh herbs can be stored in the frig for up to five days.

GARNISH with fresh chopped chives or paprika.

Serve with almost anything!

ENJOY!

Nutrition per serving for dressing.