classic ranch dressing

Serves About 1 1/2 cups
Prep time: 10 minutes
Chill time: At least 1 hour (or overnight for best flavor)

Ingredients

• 1/2 cup mayonnaise (preferably full-fat for richness)
• 1/2 cup sour cream (or Greek yogurt for a lighter version)  
• 1/4 cup buttermilk (or milk with a squeeze of lemon juice)
• 1 tablespoon fresh lemon juice (or white wine vinegar)
• 1 tablespoon chopped fresh parsley  
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• 1 teaspoon onion powder  
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Equipment

• Medium-sized bowl
• Whisk or fork
• Airtight container for storage

Storage

Store leftover ranch dressing in an airtight container in the refrigerator for up to a week.  

Directions

1. Combine the wet ingredients: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.  
2. Add the flavor: Stir in the lemon juice, parsley, chives, dill, onion powder, garlic powder, salt, and pepper.
3. Taste and adjust: Give the dressing a taste and add more salt, pepper, or lemon juice as needed.
4. Chill: Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.  
5. Serve: Once chilled, whisk the dressing again and serve with salads, vegetables, chicken wings, or as a dip.

Tips and Variations

• For a thicker dressing: Use all mayonnaise instead of the mayonnaise-sour cream combination.
• Spice it up: Add a pinch of cayenne pepper, a few drops of hot sauce, or a finely minced jalapeno for a spicy kick.
• Add some sweetness: Stir in a teaspoon of honey or maple syrup to balance the tanginess.
• Make it vegan: Substitute vegan mayonnaise, vegan sour cream, and plant-based milk for a dairy-free version.
• Use dried herbs: If you don’t have fresh herbs, use 1 teaspoon of dried parsley, 1 teaspoon of dried chives, and 1 teaspoon of dried dill.
• Add a hint of smokiness: Mix in a few drops of liquid smoke or a pinch of smoked paprika.