Homemade Ranch Dressing
This Homemade Ranch Dressing is a great dip for fresh veggies and is delicious on green salads. Learn how to make the best ranch dressing - it's tangy, fresh and so creamy!
Servings: 12 servings
- ½ cup plain Greek yogurt or mayonnaise
- ½ cup sour cream
- ½ cup buttermilk (or milk) plus more as needed to thin dressing
- 1 tablespoon lemon juice or apple cider vinegar or white wine vinegar
- 2 teaspoons olive oil
- ¾ teaspoon dried chives
- ½ teaspoon dried parsley
- ½ teaspoon dried dill weed
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Place all ingredients in a medium bowl, starting with just ¼ cup of the buttermilk. Whisk until well combined. Check the consistency and whisk in more buttermilk as needed to thin the dressing. Taste and adjust seasonings as needed.
Store in an airtight container in the refrigerator. The dressing will last in the refrigerator for about one week, or as long as the individual ingredients (yogurt, sour cream, buttermilk) would stay fresh.
- If you don't have buttermilk, try this easy homemade buttermilk substitute.
- Use less buttermilk for a thicker ranch dip. Use more buttermilk for a thinner salad dressing.
Serving: 2tablespoons | Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 70mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
Nutrition information is only an estimate.
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