Sometimes, when I’m getting ready to eat a salad, I’m a little indecisive about which dressing I want to put on my salad. But thanks to this recipe for homemade Honey Dijon Ranch Dressing – I no longer have to choose between my two favorites!
This recipe combines the best of two worlds – the sweet-tangy combination of a honey Dijon mustard dressing with the creamy zestiness of a ranch dressing. It’s a winning combination!
Ever since Jack developed this recipe, we’ve kept a jar of this honey Dijon ranch dressing in our fridge. It’s delicious on salads of course, but it also makes a great dressing for California slaw, drizzled over vegetables or even as a light dip. I hope you enjoy it as much as we do!
- ¼ cup Dijon mustard
- ½ cup low fat buttermilk
- 1 cup mayonnaise
- ¼ cup sour cream
- ¼ cup honey
- 1 teaspoon Worcestershire sauce
- Dash Tabasco sauce
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Place all ingredients in a food processor (we recommend that the honey does NOT go in first because it will stick to the base of the food processor bowl). Blend mixture for one minute or until combined.
- This dressing may be stored in the refrigerator for up to two weeks.