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Ranch Dressing

This homemade ranch dressing is creamy, tangy, and packed with fresh herb flavor, surpassing anything store-bought.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Dressing
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup Sour cream, full fat For the richest texture
  • 1 cup Mayonnaise, real mayo Not a spread
  • 1/2 cup Buttermilk, low fat Works fine
Flavor Ingredients
  • 1 to 2 cloves Garlic, freshly pressed Minced or crushed
  • 1 teaspoon White vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Fresh dill, minced
  • 1 tablespoon Fresh parsley, minced
  • 1/2 teaspoon Black peppercorns, cracked Consider toasting for extra flavor
  • to taste Salt

Method
 

Preparation
  1. Rinse the dill and parsley, then pat dry with a paper towel to prevent sogginess.
  2. Minced both herbs finely and press the garlic clove through a garlic press or mince finely.
  3. Crack the peppercorns with a knife or a heavy pan.
Mixing
  1. In a medium mixing bowl, add sour cream, mayonnaise, and buttermilk. Whisk until smooth.
  2. Pour in the white vinegar and Worcestershire sauce, and whisk again until well combined.
  3. Fold in the minced herbs, garlic, and cracked pepper. Stir until everything is evenly mixed.
  4. Add salt to taste.
Chilling
  1. Transfer the dressing to a glass jar or airtight container and let it chill in the refrigerator for at least 30 minutes before serving.

Notes

For a thicker dip, reduce buttermilk to 1/3 cup. The dressing tastes better the next day once flavors meld. Shake or stir before serving.