BEST Ranch Dressing
Kimberly Killebrew
Delightfully fresh, fragrant and flavor-packed, this delicious homemade ranch dressing will be your go-to from now on for a variety of meals and snacks!
Prep Time 10 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course condiment, Sauce
Cuisine American
Servings 24 servings
Calories 46 kcal
- **We strongly recommend using fresh herbs for maximum flavor**
- 1/2 cup quality mayonnaise
- 1/2 cup sour cream (full fat)
- 1/2 cup buttermilk* (*use less if you want a thicker dressing or dip)
- 2 tablespoons chopped fresh dill weed (or 2 teaspoons dried dill weed)
- 3 tablespoons finely chopped fresh parsley (or 3 teaspoons dried parsley)
- 2 tablespoons finely chopped fresh chives (or 2 teaspoons dried chives)
- 1 1/2 to 2 teaspoons finely minced fresh garlic
- 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 freshly ground black pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon paprika
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.
Serving: 1tablespoon | Calories: 46kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 188mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 0.9mg | Calcium: 12mg | Iron: 0.1mg