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A creamy, tangy, and herby homemade dressing that's worlds better than the bottled kind. Perfect for salads, dipping veggies, or as a sauce for wings. Ready in just 5 minutes, plus chilling time for the best flavor.
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, finely minced chives, parsley, dill, garlic powder, onion powder, salt, pepper, and fresh lemon juice.
Whisk everything together until the mixture is smooth and all the herbs and spices are evenly distributed. For an extra smooth, restaurant-style consistency, you can blend the ingredients in a food processor or with an immersion blender for 30 seconds.
Cover the bowl and transfer it to the refrigerator to chill for at least 30 minutes. This step is crucial as it allows the flavors of the herbs and spices to meld into the creamy base.
Before serving, give the dressing a final stir. It will have thickened while chilling. If it's thicker than you'd like, whisk in an additional tablespoon of buttermilk at a time until it reaches your desired consistency. Taste and adjust seasoning if needed.
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A creamy, tangy, and herby homemade dressing that's worlds better than the bottled kind. Perfect for salads, dipping veggies, or as a sauce for wings. Ready in just 5 minutes, plus chilling time for the best flavor.
This american recipe takes 35 minutes to prepare and yields 8 servings. At 230.33 calories per serving with 1.36g of protein, it's a beginner-friendly recipe perfect for condiment or appetizer.
Add 1/4 to 1/2 teaspoon of cayenne pepper or one finely minced jalapeño (seeds removed for less heat) to the dressing for a spicy kick.
Blend half a ripe avocado with the other ingredients for an extra creamy, vibrant green dressing with a rich flavor.
Stir in 1/4 cup of crispy, crumbled bacon just before serving for a smoky and savory twist.
Substitute the mayonnaise with a vegan mayo, the sour cream with a dairy-free sour cream or cashew cream, and the buttermilk with an unsweetened plant-based milk mixed with a teaspoon of lemon juice.
By making your dressing at home, you control the ingredients and avoid the artificial preservatives, additives, and high-fructose corn syrup often found in store-bought versions.
Buttermilk and sour cream are fermented dairy products that can contain beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
This recipe uses fresh parsley, chives, and dill, which are packed with vitamins like A, C, and K, as well as antioxidants that help combat cellular damage.
When stored in an airtight container in the refrigerator, this homemade ranch dressing will stay fresh for up to one week.
Yes, you can. The general rule is to use one-third the amount of dried herbs as you would fresh. For this recipe, use 2 teaspoons each of dried chives and parsley, and 1 teaspoon of dried dill.
The consistency can be easily adjusted. If it's too thin, add a bit more mayonnaise or sour cream. If it's too thick, especially after chilling, simply whisk in a tablespoon of buttermilk at a time until it reaches your desired consistency.
Homemade ranch is generally healthier than store-bought versions as it lacks preservatives and added sugars. However, due to the mayonnaise and sour cream base, it is high in fat and calories. It's best enjoyed in moderation as part of a balanced diet.
A two-tablespoon serving of this dressing contains approximately 130-150 calories, depending on the specific brands of mayonnaise and sour cream used.
You can easily make a buttermilk substitute. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar. Let it stand for 5-10 minutes until it slightly curdles. For this recipe, use 1/2 cup of milk and 1/2 tablespoon of lemon juice or vinegar.