This recipe is the best ranch dressing I’ve ever had, and it tastes better than anything purchased from the store and takes just a few minutes to produce. Ranch dressing on salads is delicious, and as a dip for fresh vegetables. Anyone who has tasted this dressing at first bite was convinced they needed to make it for themselves. This recipe has become one of the most popular salad dressings in my family and friends, as well as one of the most popular recipes in general.
I like to keep this dressing on hand, so I can put out a veggie tray to accompany dinner too, and it’s the fastest side dish ever. It’ll take just a few minutes to whisk this ranch out of the ingredients that I’ve always got in hand. Also, this ranch dressing is perfect because it does not have any of the additives and preservatives. Try this recipe for Ranch Dressing, and don’t forget to share and enjoy it with your family and friends. I can guarantee that it’ll be worth it.
Prep: 5mins | Additional: 30 mins | Total: 35 mins | Servings: 12 | Yield: 1 1/2 cup
- 1 cup mayonnaise
- ½ cup sour cream
- ½ tsp dried chives
- ½ tsp dried parsley
- ½ tsp dried dill weed
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp salt
- ⅛ tsp ground black pepper
- In a large bowl, add and whisk mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt, and pepper. Cover, refrigerate for 30 minutes before serving.
For this recipe, I like to use mayonnaise and sour cream. But instead of sour cream, you can use Greek yogurt or Buttermilk if you prefer. If you want a good, thick dip, you can add less buttermilk, just add more if you want your salad dressing very thin.
By storing it in an airtight jar, you can keep the dip in your refrigerator for up to a week.
Per Serving: 152.7 calories; fat 16.6g 26% DV; cholesterol 11.2mg 4% DV; sodium 133.7mg 5% DV; protein 0.5g 1% DV; carbohydrates 1.1g.