Homemade Ranch Dressing
A delicious buttermilk ranch dressing, with the perfect thickness, tang, and flavor. Full of fresh herbs and spices for the best dip, drizzle, or dressing.
Calories: 1594kcal
Ingredients
- 1/3-½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 teaspoon dried dill weed
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- ⅛ teaspoon fresh cracked black pepper
- up to 3 teaspoons freshly squeezed lemon juice adjusted to taste
- 1 teaspoon fresh dill chopped (optional) You can also add fresh parsley and cilantro if desired.
- 1 teaspoon fresh chives chopped (optional)
- 1 garlic clove minced (optional)
Instructions
Combine the Base:
- In a medium-sized bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth and creamy.
Add the Herbs and Spices:
- Sprinkle in dried dill, parsley, chives, onion powder, garlic powder, salt, and pepper. Whisk again until fully combined.
Add Lemon to Taste:
- Stir in the lemon juice, tasting as you go. Add in about 1 teaspoon at a time until your homemade ranch dressing reaches your preferred tanginess and flavor.
Chill and Serve:
- Pour the ranch dressing into a jar or airtight container and refrigerate before serving to allow flavors to meld.
Notes
I got this recipe from my friend at Barefeet in the Kitchen and adjusted it slightly to my family preference.
You can substitute a teaspoon (plus) of fresh for the teaspoon of dried.
Adding in a clove of minced garlic is optional, and changes the flavor slightly.
Substitute regular milk for buttermilk, and add more lemon juice or vinegar for tanginess.
Nutrition
Calories: 1594kcal | Carbohydrates: 17g | Protein: 10g | Fat: 166g | Saturated Fat: 36g | Polyunsaturated Fat: 85g | Monounsaturated Fat: 38g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 1934mg | Potassium: 492mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2831IU | Vitamin C: 20mg | Calcium: 319mg | Iron: 2mg