Here is a classic buttermilk ranch dressing. A true crowd-pleaser! Fresh herbs really shine in this light dressing but you can use dried as well (see notes). I love using a combination of dill, parsley and chives. This dressing is great on salads, on top of baked potatoes or as a dip for veggies.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: American
Keyword: ranch dressing, salad, salad dressing
Servings: 6
Calories: 82kcal
Author: Getty Stewart
Ingredients
1/4cupbuttermilk
1/4cupsour cream
1/4cupmayonnaise
1/2Tbsplemon juice/vinegar/pickle juice
1/2tspgarlic powder
1/4tsponion powder
1-2Tbspchopped fresh herbs (dill, parsley, chives)*use all three if possible
Salt & pepper to taste
Instructions
Place all ingredients in a jar with a tight fitting lid. Shake vigorously or stir until smooth.
Store in the fridge for up to a week.
Notes
Buttermilk Substitute
put 1/2 Tbsp lemon juice in measuring cup then add milk to make 1/2 cup
mix 1/4 milk and 1/4 cup yogurt or sour cream
Herb Substitute
instead of fresh herbs use 1/4 cup dried of each dill, parsley, chives
For a thicker, richer dressing add more mayonnaise or thick yogurt. To make it thinner, add a little milk.Store in fridge for 5-7 days.Love garlic? Add a clove of fresh minced garlic instead of the garlic powder.