Creamy Ranch Dressing from Scratch
A creamy dressing made with tangy buttermilk and loaded with fresh chives, parsley, and dill.
Servings: 8
Calories: 231kcal
Ingredients
- 1 clove garlic , minced very fine, or pressed, (or 1/4 tsp garlic powder)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped fresh parsley (or 2 tsps dried parsley)
- 1/2 ounce fresh chives , minced (1 package), (or 1/4 tsp onion powder)
- 1 tablespoon minced fresh dill , minced (1/2 package), (1/2 tsp dry dill weed)
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon apple cider vinegar
- Pinch smoked paprika
- Dash Tabasco sauce
- 1/2 cup buttermilk , as needed for desired consistency
Instructions
- In a small mixing bowl whisk all the ingredients except buttermilk until well combined. Add half of the buttermilk then whisk again. Continue whisking in the remaining buttermilk in small amounts until the desired thickness is reached.
- Refrigerate for 30 minutes to allow flavors to meld. Taste and adjust seasoning, if needed.
Notes
Ranch dressing is a great make-ahead condiment as it needs time for the ingredients to meld anyway. Store in the fridge for up to 1 week.
Nutrition
Calories: 231kcal | Carbohydrates: 2g | Protein: 1g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 427mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg