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Thread: Famous Daves Ranch dressing

  1. #1
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    Famous Daves Ranch dressing

    I am looking for a recipe for the Ranch dressing they make at Famous Daves. The waiter was able to give me the following ingredients...Mayo, Buttermilk, Red wine vinegar, Dill, and Kosher salt...I think there should be more?? but if anyone knows of a recipe containing those ingredients, I am not good at "guess-timations"

  2. #2
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    Famous Daves Ranch dressing

    Amy, Here is the receipe from Dave's Cookbook. Found it online.

    Rich and Sassy Ranch Dressing

    2 tablespoon sour cream

    1/2 cup Hellmann’s Mayonnaise

    1/2 cup buttermilk

    1/2 cup Famous Dave’s Rich and Sassy BBQ Sauce

    1 garlic clove, minced to a paste

    1/2 tablespoon parsley, chopped

    1/2 tablespoon chives, chopped

    1/2 Tablespoon shallots, minced

    1/2 teaspoon celery seed

    Combine all ingredients well. Refrigerate

  3. #3

    Thumbs up Not it.

    Hi. I too was curious to see if i could find a recipe for the dressing. The recipe listed here by SoCal is not the one they serve in the restaurant. After buying the book, i was disappointed to find the recipes are mostly NOT what is served at the restaurant, although they are good recipes. I think that the server gave you the correct recipe. It is a basic homemade ranch dressing recipe, except that it has fresh dill in it. I usually use regular vinegar in mine, so the red wine vinegar was good info to have. There is also usually garlic powder in ranch. Once you make it, you can thin it down with more buttermilk if you like it thinner, as i do. Thanks for posting the recipe list!!

  4. #4

    I think I have it

    My (now) wife and I have been eating at Famous Dave's for years. The ranch dressing they originally used was Hidden Valley Ranch. That is, the kind you make with the powder, not the bottled stuff.

    Well, then they switched it up a few years ago. I am quite sure that it is still the same Hidden Valley dressing, but with an amount of dill simply added to the dressing. I guess you would have to experiment to find the right amount of dill, but I think these seasonings generally go with 1-2 tsp per cup of dressing. It makes sense as a restaurant would want to keep things simple and relatively quick to handle the volume.

    Hope this helps, good luck!

  5. #5
    Trusted Senior Member brigid's Avatar
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    I love ranch dressing. Never tried to make my own, but I think I will try it. Looks easy! Just find the right blend for your taste!

  6. #6

    Famous Dave's ranch

    Quote Originally Posted by djones79 View Post
    My (now) wife and I have been eating at Famous Dave's for years. The ranch dressing they originally used was Hidden Valley Ranch. That is, the kind you make with the powder, not the bottled stuff.

    Well, then they switched it up a few years ago. I am quite sure that it is still the same Hidden Valley dressing, but with an amount of dill simply added to the dressing. I guess you would have to experiment to find the right amount of dill, but I think these seasonings generally go with 1-2 tsp per cup of dressing. It makes sense as a restaurant would want to keep things simple and relatively quick to handle the volume.

    Hope this helps, good luck!
    I worked at Famous Dave's from 2005-09 and was a road opener. We didn't use any brand name ranch when I worked there (except the packets for to go salads) and from others who I worked with who were there earlier, not before either. The ranch was made in-house with generic looking mayo, buttermilk (not powder) and dill as the main ingredients. I can't remember the ratios or what other ingredients there may be (that may be it), but I can say there was no BBQ sauce in it. The ranch came out white, and BBQ sauce would change that. As others have mentioned, the cookbook doesn't have anything exactly as it is in the restaurant.

    I know this is an old thread but it's one of the top search results so I thought I'd try to help others.
    Last edited by famousjames; 2020-08-06 at 02:09 PM.

  7. #7
    Get some really good cultured buttermilk. Mix with onion powder and salt and a little garlic and a splash of lemon juice... Start with that base and adjust the flavor (dill? Pepper? Fresh green onions?). Let it sit for a while in the fridge. The powdered ingredients will absorb the liquid a little and thicken it, and the flavor will get stronger. I think the key to it is the buttermilk and onion.

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