Description
This homemade ranch dressing is a flavorful blend of herbs and spices combined with creamy mayonnaise, buttermilk, and sour cream. Perfect for salads, dips, or sandwich spreads, it offers a fresh and tangy taste that can elevate any dish. The dressing requires minimal preparation and benefits from chilling to develop the rich, balanced flavors.
Ingredients
Scale
Dry Mix Ingredients
- ¼ cup black pepper
- 1 ½ cups parsley flakes
- ½ cup garlic salt
- 2 tablespoons kosher salt
- ¼ cup granulated garlic
- ¾ cup granulated onion
- 2 tablespoons dill weed
Wet Ingredients
- 2 cups mayonnaise
- 2 cups buttermilk
- 1 ½ cups sour cream
- 1 teaspoon lemon juice
Instructions
- Prepare the Dry Mix: In a large bowl, combine black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed. Mix thoroughly to ensure all spices and herbs are evenly distributed.
- Make the Dressing: In a separate bowl, whisk together 2 tablespoons of the prepared dry mix with mayonnaise, buttermilk, sour cream, and lemon juice. Continue whisking until the mixture is smooth and all ingredients are fully incorporated.
- Chill the Dressing: Cover the dressing and refrigerate it for at least 2 hours. This resting time allows the flavors to meld and intensify, resulting in a richer taste.
- Serve: After chilling, use the ranch dressing as a salad dressing, a dip for vegetables or chips, or a spread for sandwiches to enhance their flavor.
Notes
- The dry mix can be made in larger batches and stored in an airtight container for future use.
- Adjust the amount of buttermilk to achieve a thinner or thicker consistency based on preference.
- For a dairy-free option, substitute sour cream and buttermilk with plant-based alternatives.
- Refrigerated ranch dressing typically lasts up to one week.
