- Hidden Valley® Ranch is America’s favorite dressing, sold across the United States and in more than 30 countries, and found in thousands of restaurants.
- Hidden Valley® Ranch is named after an actual dude ranch (the Hidden Valley® Guest Ranch in California) where family and friends gathered to enjoy the great outdoors by day and home-cooked meals by night.
- Today, Hidden Valley brand owns the right to ‘the Original Ranch®.’
- The ranch flavor is sometimes known as “American” flavor in other countries.
- While Hidden Valley® dry ranch mix was invented in the 1950’s, it wasn’t until the 1980’s that it appeared in a bottle on store shelves.
- During that same decade, Hidden Valley® introduced a line of ranch flavors including Taco, Nacho and Pizza.
- Hidden Valley® introduced an organic ranch in 2007.
- Also in 2007, Hidden Valley® held the world title for the world’s largest salad bar, as part of its Love Your Veggies school nutrition program.
- Today, one in two households in the US has Hidden Valley® in the kitchen!
- Every year, Hidden Valley® distributes 19 million gallons of ranch. That’s enough to fill more than 29 regulation-sized swimming pools!
- Hidden Valley ranch isn’t limited to dressings. The brand has also introduced salad kits, dip mixes, pasta salads and even a table-ready ranch meant to be used as a condiment alongside (or, in replacement of) ketchup or mustard.
- Today, Hidden Valley offers 21 flavors and varieties of its famous ranch.
- Research shows, kids (and parents, too) are genetically predisposed to disliking the taste of vegetables, and a little ranch dressing can help them taste better. In fact, a study found that children consumed more vegetables when paired with a moderate amount of ranch dressing.
- Most people only consume between 30-80% of the recommended number of vegetables each day. Since 2006, the makers of Hidden Valley® products have donated more than $1 million to nutrition education programs to help children consume more vegetables.
Get even more dip inspiration at DipGenius.com.
 “IRI Panel P52WE (02/25/16)”Past 52 weeks ending
 Offering “Dip” Promotes Intake of a Moderately-Liked Vegetable among Preschoolers with Genetic Sensitivity to Bitterness.” Journal of the Academy of Nutrition and Dietetics; Article in Press, Online November 24, 2011
 2006 study of two Northern California elementary schools conducted by the University of California Expanded Food and Nutrition Education Program and the Butte County Cooperative Extension