BEST Ranch Dressing
User Reviews
5
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Prep Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
24 servings
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Calories
46 kcal
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Course
Condiments
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Cuisine
American
BEST Ranch Dressing
Description
The recipe starts by combining quality mayonnaise, full-fat sour cream, and buttermilk to create a rich, creamy base. Freshly minced herbs—dill, parsley, and chives—are added alongside finely minced garlic which provides pungency. Worcestershire sauce and white vinegar introduce mild acidity and umami, balanced by ground mustard, onion powder, salt, black pepper, cane sugar, and paprika which add depth and seasoning complexity.
Blending gently breaks down the herbs to small green flecks without pureeing them, preserving texture and visual appeal. Refrigeration for at least two hours allows flavors to meld and the dressing to thicken, resulting in a well-balanced, fresh, and tangy complement to salads, vegetables, or as a dip.
The recipe yields approximately 1.5 cups and holds up to a week when stored properly chilled. Adjusting buttermilk quantity tailors thickness from pourable dressing to dip consistency, making it versatile across uses.
Ingredients
- **We strongly recommend using fresh herbs for maximum flavor**
- 1/2 cup mayonnaise quality
- 1/2 cup sour cream full fat
- 1/2 cup buttermilk use less if you want a thicker dressing or dip
- 2 tablespoons dill or 2 teaspoons dried dill weed, chopped, fresh, weed
- 3 tablespoons parsley or 3 teaspoons dried parsley, finely chopped, fresh
- 2 tablespoons chives or 2 teaspoons dried chives, fresh, finely chopped
- 1 1/2 to 2 teaspoons garlic finely minced, fresh
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon white vinegar
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon cane sugar (see blog post for explanation)
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon ground mustard
- 1/4 teaspoon paprika
Instructions
- Place everything in a blender and pulse until smooth and the herbs are broken down (but do not liquify the herbs, just break down the herbs until they're small green flecks in the dressing). Taste and add more seasonings according to preference. Pour the dressing in an airtight container and chill in the refrigerator for at least 2 hours before using, preferably overnight. Will keep in the fridge for up to a week.Makes about 1 1/2 cups of ranch dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 46kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 188mg | 8% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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