Ranch Dressing Recipe
Ready to level up your dressing? This homemade Ranch is a game-changer, packed with fresh herbs and the best ingredients for a flavor burst in every bite!
Servings: 8 servings (1 cup)
Cost: $2.12
Equipment
Ingredients
- 1/2 cup sour cream
- 1/4 cup buttermilk plus more as desired
- 1/4 cup mayo see note 1
- 1 tablespoon fresh dill finely minced, see note 2
- 1 tablespoon Fresh chives finely minced
- 1 tablespoon parsley finely minced
- 1/4 teaspoon garlic powder
- 2 teaspoons white wine vinegar or lemon juice
- 2 teaspoons olive oil
- Salt and pepper
Instructions
- In a medium bowl, combine all the ingredients. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/8 teaspoon pepper).
- Taste dressing and adjust to preference. If you’d like a thinner dressing, add more buttermilk, 1 tablespoon at a time, until it’s the desired consistency. Add more lemon juice for more acidity, more salt/pepper, etc. until flavors are vibrant!
- Cover and chill dressing (it tastes even better after about half an hour!). Use as desired, stirring before using, and returning leftovers to the fridge.
Video
Notes
Note 1: Use a good mayo; the better the mayo, the better the dressing will taste. I love Hellman’s/Best Foods®.
Note 2: I love the blend of all 3 herbs in this dressing best (measured after finely minced), but you can use just 1 or 2 for a more subtle flavor. If one of the herbs listed isn’t your favorite, replace it with cilantro. When it comes to parsley, use flat-leaf Italian parsley, not curly; it’s more flavorful. Finely mince the herbs to ensure they’re well integrated into the dressing.
Storage: Dressing lasts up to a week in an airtight container in the fridge.
Nutrition
Serving: 1serving | Calories: 91kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.1mg