Ranch Dressing
This ranch dressing comes out thick, creamy, and full of flavor, with the buttermilk added slowly so you can control exactly how it pours or scoops. I let it chill before serving so the herbs soften and everything blends together, which makes a big difference in how it tastes.
Servings: 4
Calories: 226kcal
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- 4 to 6 tablespoons buttermilk
- 1 teaspoon parsley, dried
- ½ teaspoon dill, dried
- ¼ teaspoon chives, dried or ½ teaspoon finely chopped fresh chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ⅛ teaspoon ground pepper
- 2 to 3 teaspoons lemon juice, fresh squeezed
Instructions
- Combine mayonnaise, sour cream, and seasonings in a mason jar or small mixing bowl. Squeeze lemon juice into the mixture.
- Whisk until completely smooth, with no streaks of sour cream or mayonnaise.
- Add buttermilk 1 tablespoon at a time, whisking after each addition, until it reaches your desired consistency.
- Cover and refrigerate for at least 4 hours before serving.
Notes
- Add the buttermilk slowly. It’s easy to thin it too much, and you can’t take it back once it’s in.
- The dressing will taste milder right after mixing. Letting it chill for a few hours is what gives it that classic ranch flavor.
- For a thicker dip, use less buttermilk. For a pourable dressing, add a little more until it runs slowly off a spoon.
- Stir before serving. It thickens as it sits in the fridge.
Nutrition
Calories: 226kcal | Carbohydrates: 7g | Protein: 2g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 526mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.1mg