Creamy Ranch Dressing (Printer-Friendly)

Rich and tangy creamy ranch with fresh herbs, ideal for salads and dips.

# What You'll Need:

→ Base

01 - 1/2 cup mayonnaise
02 - 1/2 cup sour cream
03 - 1/4 cup whole milk or buttermilk

→ Fresh Herbs & Flavorings

04 - 2 tablespoons finely chopped fresh chives
05 - 1 tablespoon finely chopped fresh parsley
06 - 1 tablespoon finely chopped fresh dill
07 - 1 teaspoon onion powder
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon fine sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1 teaspoon lemon juice (optional)

# How to Make It:

01 - Whisk together mayonnaise, sour cream, and milk or buttermilk in a medium bowl until smooth.
02 - Add chives, parsley, dill, onion powder, garlic powder, sea salt, black pepper, and lemon juice if desired. Whisk thoroughly to combine.
03 - Taste the mixture and adjust seasoning as needed. Add additional milk for a thinner consistency if preferred.
04 - Transfer dressing to an airtight container and refrigerate for at least 30 minutes to develop flavor.

# Expert Advice:

01 -
  • It tastes infinitely fresher and more vibrant than packaged ranch, with real herbs that actually shine through instead of tasting dusty.
  • You control exactly how tangy, garlicky, or herbaceous it becomes, so you can make it perfect for your palate.
  • It comes together in under 10 minutes with ingredients you probably already have, making it faster than a store run.
  • It transforms from a salad topper into a vegetable dip, a wing sauce, or a pizza crust dunker—one recipe, endless possibilities.
02 -
  • The herbs must be finely chopped and fresh—I learned this the hard way when I used roughly chopped herbs and ended up with an uneven, slightly bitter dressing where some bites had too much green.
  • Whisking is non-negotiable; don't just stir. That action incorporates air and creates a smoother, creamier texture that makes a real difference in the mouthfeel.
  • Tasting and adjusting before it goes in the fridge is crucial because flavors mellow as things chill, and you want to account for that.
  • Fresh herbs really do matter here—dried herbs make it taste like a seasoning packet, which is exactly what you were trying to escape by making this from scratch.
03 -
  • For a lighter version that still tastes creamy, replace half the sour cream with Greek yogurt—you lose almost no flavor and gain a lighter feel that still satisfies.
  • If you want extra brightness, zest a lemon into the mixture along with the juice—that subtle citrus complexity makes people stop and ask what the secret ingredient is.
  • Warm milk whisks in more smoothly than cold milk straight from the refrigerator, and it helps everything emulsify beautifully without being lumpy.

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