Description
This Best Ranch Dressing recipe offers a creamy, tangy, and herb-packed homemade dressing perfect for salads, dips, and sandwiches. Made with fresh herbs and simple ingredients, it can be easily whipped up in minutes and chilled to develop its full flavor, delivering a classic ranch taste without preservatives or additives.
Ingredients
Scale
Dressing Base
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
Herbs & Seasonings
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- 1 teaspoon lemon juice or white vinegar (optional)
Instructions
- Combine Base Ingredients: In a mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until the mixture is smooth and creamy, ensuring there are no lumps.
- Add Herbs and Seasonings: Incorporate the finely chopped fresh parsley, dill, chives, minced garlic, onion powder, salt, and black pepper into the base mixture. Stir thoroughly to evenly distribute all the herbs and spices.
- Adjust Consistency and Brightness: If the dressing is too thick, add more buttermilk a little at a time to reach your desired consistency. For an extra tangy brightness, stir in the optional lemon juice or white vinegar.
- Chill to Develop Flavor: Cover the dressing and refrigerate it for at least 30 minutes. This resting time allows the flavors to meld together perfectly.
- Stir and Serve: Before serving, give the dressing a good stir. Use it as a salad dressing, versatile dip, or a flavorful sandwich spread.
Notes
- Use fresh herbs for the best flavor boost compared to dried alternatives.
- If you prefer a thinner dressing, increase the buttermilk slightly.
- For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and ensure buttermilk is replaced accordingly.
- Adjust salt and garlic to taste for a personalized flavor profile.
- Best served chilled but can be kept refrigerated for up to one week.
