Comments on: How To Make Restaurant-Quality Ranch From Home using Hidden Valley Restaurant Style Ranch

By: Sherry

Sherry — Sat, 18 Nov 2023 15:51:59 +0000

Oh my. Gosh! This is amazing! I’ve made several other recipes but this one is the best! I love the fresh garlic and chives. I did tweak it a bit to my taste, added a little white pepper and some cayenne. Amazing, thank you!

By: Sandy

Sandy — Thu, 27 Apr 2023 18:32:40 +0000

I forgot to rate when I wrote my comments. So rating it now. Sorry.

By: Sandy

Sandy — Thu, 27 Apr 2023 18:31:01 +0000

We absolutely love this dressing as written. Thank you so much for sharing! I will never buy bottled again. The only thing I have done different from making the first few times is adding a dash or two of worcestershire sauce,(We use W sauce… if you haven’t tried it you should!) and sprinkle in some buttermilk spice mix that we get from a local spice house. I also don’t do a full 1/2 cup measure on either the mayo and sour cream. Just back off on it a bit. Like I said though, just delish made as written!!

By: Aimee

Aimee — Tue, 03 May 2022 20:11:43 +0000

In reply to Lala.

@Lala, I use it within a week.

By: Aimee

Aimee — Tue, 03 May 2022 20:10:50 +0000

Have made this twice now. Love it. So much better than the bottled stuff. Cost more but us worth it!!!

By: Monica

Monica — Wed, 23 Mar 2022 02:47:14 +0000

So yum! i didn’t have buttermilk, so i used regular 2% and squeezed half a lemon to make it acidic. Thanks so much for this!

By: Anonymous

Anonymous — Fri, 10 Sep 2021 08:57:18 +0000

In reply to Lala.

@Lala, i would go with the date on the sour cream and buttermilk.

By: Kathy Vetsch

Kathy Vetsch — Thu, 20 May 2021 02:20:15 +0000

What kind of mayo do you use there is so many different kinds

By: Lala

Lala — Mon, 01 Mar 2021 23:38:44 +0000

Howong will this keep in the refrigerator? (Because of sour cream and buttermilk)

By: CT

CT — Fri, 01 Jan 2021 00:41:19 +0000

It’s okay, maybe too much mayo. I did one cup and it tasted… too mayo-y.