Cucumber Ranch Dressing - A creamy, dreamy ranch dressing with a subtle hint of cucumber.
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Ever since I was a little girl a salad was always a part of our family meal. The only kind of dressing I ever ate on my salad was ranch.
Now, as an adult I enjoy many kinds of dressings and vinaigrettes, but if ever asked, I'll tell you that ranch is STILL my favorite.
Today I'm sharing a recipe for Cucumber Ranch Dressing.
It's a creamy, dreamy ranch with just a subtle hint of cucumber. A perfect combination of flavors for a fresh, healthy summer salad. . .or just veggie dipping.
The secret to this dressing starts with cucumber juice. What? You've never seen or tasted cucumber juice? Well, then I'm glad you're here!
You wash, peel and chop a cucumber, put it into a food processor and strain the juice from what I like to call the "pulp."
You basically get it to a baby food-like consistency, toss it into a wire mesh colander and strain out the juice. A "standard-size" cucumber should produce about ¼ cup of juice which is about the amount I use for the dressing.
In a separate bowl you mix mayo, sour cream, and a blend of spices, then start adding the cucumber juice in a little at a time.
The more juice you add, the less thick the dressing will be. Remember that you'll want to let the flavors blend in the dressing so I usually refrigerate mine for a few hours before I actually serve it.
This stuff is so much better than bottled dressing. You can actually pronounce every ingredient that's in it!
Love ranch dressing but you're not a huge fan of cucumbers? It's okay! Just prepare the recipe without adding the cucumber juice!
Either way, you're going to love it, and so will your family! Always remember, ranch rules!
Cucumber Ranch Dressing
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream
- 1 cucumber
- 1 teaspoon dried parsley
- 1 teaspoon dried dill weed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh chives (for garnish)
Instructions
- Peel and chop the cucumber.
- Place it in a food processor until well pureed.
- Put the pureed cucumber through a wire mesh strainer and collect the juice in a cup. Set aside.
- In a separate bowl, whisk together the mayonnaise, sour cream, parsley, dill, garlic powder, onion powder, salt and pepper.
- Add the cucumber juice to the mixture. It should be about ¼ cup. Mix well.
- Cover and refrigerate for at least 2 hours before serving.
- Garnish with fresh chives.
Notes
- Strain Cucumber Juice: Straining the cucumber puree ensures that your dressing achieves the desired consistency without being too watery. Using a wire mesh strainer helps remove excess liquid, leaving behind the flavorful cucumber juice needed for the dressing. This step ensures that the dressing maintains a creamy texture while still incorporating the refreshing taste of cucumber.
- Adjust Consistency and Flavor: The amount of cucumber juice may vary depending on the moisture content of the cucumber. Start by adding a small amount of the juice to the mayonnaise and sour cream mixture, then gradually increase until you achieve the desired consistency and cucumber flavor. Taste the dressing as you go, and adjust the seasonings accordingly to balance the flavors.
- Chill for Enhanced Flavor: Allowing the cucumber ranch dressing to chill in the refrigerator for at least 2 hours before serving enhances the flavor and allows the seasonings to meld together. This refrigeration time allows the flavors to develop fully, resulting in a more flavorful and cohesive dressing. Serve the chilled dressing with fresh chives as a garnish for a refreshing and delicious accompaniment to salads or veggies.
Kim
The best ranch dressing out there! I cut the garlic powder back to 1\4 tsp. Perfect
Gina
This is my ‘go to’ recipe for ranch dressing…..delicious!
Anonymous
Love this recipe. I’m lactose intolerant so I made this with Green Valley sour cream. So good to have a delicious, creamy dressing that I can eat.
Sara
I'm so glad you are enjoying it!
Mariah
I made this, but instead of juicing the cucumber I cut it in half, scooped out the seeds and ground the flesh of it into the dressing with the aid of my immersion blender. I saved time and a couple of dishes. It also wasn't watery at all since the whole cucumber was used, not just the liquid parts. Delish!
Sara
What a great idea, Mariah! So glad you enjoyed it!
Deborah Silva
Have you ever substituted Greek yogurt for the mayonnaise?
Sara
I haven't but it sounds like a reasonable substitute. Good luck!
shelley
I am wondering how long this will stay good for?
Sara
Hi Shelley, the longest I've ever really kept the dressing is about two weeks.
Anonymous
To enhance the rich pure quality and non bitter aftertaste, use fresh pickling cucumbers. They are smaller and have the bumps on the peeling..
I use them chopped up in salad or make a cucumber tomato
and onion vinegar salad. I believe you will enjoy the cucumber ranch dressing so much better with these cucumbers. Enjoy!