A quick n’ dirty way to make ranch if you don’t have a packet is:
Put a blob of mayo in a bowl or mug (probably about 1/4 cup or so), mix in a smaller blob of sour cream or plain yogurt. Put in about a teaspoon of dill and maybe a half teaspoon of garlic powder with a pinch of salt and some pepper. Squirt a bit of lemon in and mix, then thin with milk to the desired consistency. All this works well with lowfat versions of the mayo, yogurt and milk.
I used to try to buy bottles of ranch dressing at the supermarket in my quest for the perfect ranch dressing, but I came across this formula and, so far, it’s my favorite, mostly because I don’t have to keep any packets on hand. I have to agree, though, don’t buy the bottled stuff - I don’t think you’ll find what you’re looking for. Just my opinion, though.
Traveling the interstate tonight, so it’s likely to be a roadside McDonald’s Southwest Salad. Unless it’s a Taco Bell taco salad. Eating at fast food joints while dieting is a bit limiting.
See, I’ve done all that - bought the packet, been there. Did you make your mayo fresh? That’s the only thing I haven’t done - I’ve used Hellman’s instead - so perhaps that’s the one thing that I’m leaving out. I’ve tried making it with fresh sour cream and/or buttermilk (with various bases - including Penzey’s) but it never came out “rich” or creamy enough.
I also really like institutional ranch dressing - like, cafeterias and the like - and I’m wondering if it’s made with like, soybean oil and all sorts of fillers, and that’s the taste I like.
ETA: Overlyverbose, I’ll have to try that this weekend. I think every recipe I’ve tried either has sour cream and buttermilk or buttermilk and mayo, but not the combination you’re describing (and never yogurt). I’ve long given up on bottled, and just satisfied my Ranch tooth when I go out to eat. Full fat yogurt, or greek?