Homemade Ranch Dressing

Course: Salad Dressing

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Calories: 140kcal

Author: Kris Longwell

Homemade Ranch is so fresh and so delicious and the difference between it and the bottled stuff is night and day. Perfect for a salad or as a dip.

Print Recipe

Equipment

Jar (or container) with a tight-fitting lid

Ingredients

¾ cup buttermilk
½ cup sour cream
½ cup mayonnaise
1 tablespoon chives finely chopped
1 tablespoon fresh parsley finely chopped
1 teaspoon fresh dill finely chopped
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground

Instructions

Add all ingredients to a medium-sized bowl and whisk until completely combined.
Transfer to a jar (or container) and cover. Chill in the refrigerator for at least one hour.

Video

Notes

Fresh herbs are amazing in this recipe, but in a pinch, you can certainly go with dried. For chives and parsley substitute 1 teaspoon of dried and ½ teaspoon dill.

The buttermilk can be substituted with ½ cup plain yogurt combined with ½ cup milk and 1 teaspoon of white vinegar.

If you prefer a thinner dressing, then add additional buttermilk to reach the desired consistency. The dressing will thicken somewhat as it chills in the fridge. We like to let the dressing sit out at room temp for about an hour before serving.

The dressing will keep for up to 10 days in a jar with a lid in the fridge. It freezes just fine for up to 2 months.

Nutrition

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