Herby Ranch Dressing with Fresh or Dried Herbs
This Herby Ranch Dressing with Fresh or Dried Herbs is a family favorite. It’s creamy and tangy, packed with flavor, and sooo much better than store-bought! This recipe takes 10 minutes to make and yields 1 cup of herby ranch dressing ready to be served with cut vegetables, potato chips, french fries, sandwiches, or pizza!
Servings: 8 servings or 2 tablespoons per serving
Cost: $7
Equipment
- Medium mixing bowl
- Chef knife
- Mason jar with reusable storage lids
- Measuring spoons
Ingredients
- ½ cup Sour cream full-fat
- ½ cup Mayo full-fat
- 2 tablespoons Buttermilk or your milk of choice
- 2 - 3 tablespoons dill pickle juice an important ingredient
Ranch seasoning mix
- 1 tablespoon fresh parsley finely chopped or ½ teaspoon dried parsley
- ½ teaspoon fresh dill weed finely chopped or ½ teaspoon dried dill weed
- 1 tablespoon fresh chives finely chopped or 1 teaspoon dried chives
- 1 teaspoon dried onion flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon salt or to taste
Instructions
- In a medium-sized mixing bowl, stir together ½ cup Sour cream, ½ cup Mayo, 2 tablespoons Buttermilk(or milk), 2 - 3 tablespoons dill pickle juice, finely chopped herbs - 1 tablespoon fresh parsley, ½ teaspoon fresh dill weed, 1 tablespoon fresh chives, and the rest of the ranch seasoning mix- 1 teaspoon dried onion flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder ½ teaspoon black pepper, and ¼ teaspoon salt. Taste and adjust seasoning to your liking.
- Store in the fridge covered until you are ready to use or serve immediately with fresh vegetables, smashed potatoes, or potato chips. Or use as a salad dressing.
Notes
Yields a little over a cup of dressing
How To Store/ Make Ahead
Store in an air tight container for up to 5 days in the fridge. The dressing will thicken in the fridge; stir in a splash of buttermilk until it reaches your desired consistency.Tips and Tricks
- Swap out the fresh dill for dried or use less.
- Buttermilk: If you don’t have any buttermilk on hand, simply use whole milk or your favorite non-dairy milk. Add a squeeze of lemon juice or an extra teaspoon of pickle juice to add a similar tangy flavor that buttermilk would add.
- Pickle juice: This is an important ingredient because it will REALLY help your dressing taste like ranch. I used Grillo’s dill pickles.
- If you want a thicker ranch dip, skip the buttermilk and only use a little bit of pickle juice. Also, ranch dressing will thicken as it sits in the fridge.
