Duke’s Ranch Dressing, 1 Gallon, 4 Per Case

Salad dressing: Toss with mixed greens, chopped vegetables, or grain bowls for a cool creamy finish.
Dipping sauce: Serve alongside chicken tenders, fries, raw vegetables, or pizza slices for a tangy dip.
Sandwich spread: Layer onto subs, wraps, or burgers in place of mayonnaise for extra flavor.
Recipe base: Use as a starting point for ranch-style dips, marinades, or homemade dressings with added herbs and spices.
Buffet and food service: Set out in gallon jugs for high volume salad bars, cafeterias, or catered events.

Who Would Benefit

• Restaurant kitchens and food service operations needing a reliable bulk ranch dressing
• Caterers running buffets, salad bars, or large group events
• Institutional dining programs such as schools, hospitals, or corporate cafeterias
• Concession stands and food trucks offering ranch as a condiment or dip
• Home cooks who go through ranch quickly and prefer buying in quantity

Product Highlights

• 1 gallon jug size designed for high volume use
• 4 jugs per case keeps a steady supply on hand
• Classic creamy ranch flavor from the Duke’s brand
• Versatile as a dressing, dip, spread, or recipe ingredient
• Jug format with handle for easy pouring and storage

Yummy Recipes

Ranch Chicken Marinade

Ingredients:

• 1 cup Duke’s Ranch Dressing
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 4 boneless skinless chicken breasts (about 6 oz each)

Instructions:

1. Whisk the ranch dressing, lemon juice, garlic powder, and smoked paprika together in a large bowl.
2. Add the chicken breasts and turn to coat evenly.
3. Cover and refrigerate for at least 30 minutes, up to 4 hours.
4. Grill or bake at 375°F until the internal temperature reaches 165°F.
5. Let rest 5 minutes before slicing and serving.

Time: 5 minutes prep, 30 minutes to 4 hours marinate, 20 to 25 minutes cook. Safe internal temperature: 165°F.

Loaded Ranch Potato Skins

Ingredients:

• 4 medium russet potatoes, scrubbed
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 4 strips bacon, cooked and crumbled
• 1/2 cup Duke’s Ranch Dressing
• 2 tablespoons sliced scallions

Instructions:

1. Preheat oven to 400°F. Rub potatoes with olive oil and bake directly on the rack for 50 minutes until tender.
2. Cool slightly, then halve each potato lengthwise and scoop out most of the flesh, leaving a thin shell.
3. Fill each shell with cheddar cheese and crumbled bacon.
4. Bake 10 more minutes until the cheese is melted and bubbly.
5. Drizzle with Duke’s Ranch Dressing and top with scallions before serving.

Time: 10 minutes prep, 50 minutes bake, 10 minutes finish bake. Total about 1 hour 10 minutes.

Creamy Ranch Pasta Salad

Ingredients:

• 1 lb rotini pasta
• 1 cup Duke’s Ranch Dressing
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1/2 cup shredded carrots
• Salt and pepper to taste

Instructions:

1. Cook rotini according to package directions, then drain and rinse under cold water.
2. Whisk the ranch dressing, mayonnaise, and apple cider vinegar together in a small bowl.
3. Combine the cooled pasta, tomatoes, cucumber, red onion, and carrots in a large bowl.
4. Pour the dressing over the salad and toss to coat evenly.
5. Season with salt and pepper, then refrigerate at least 30 minutes before serving.

Time: 15 minutes prep, 30 minutes chill. Total about 45 minutes.