Ranch Dressing Recipe
My family is ranch-obsessed, and for years now, I refuse to buy the bottle because mine is just so much better. Fresh dill, fresh parsley, real garlic, cracked peppercorns, a little Worcestershire for depth, all whisked into a creamy sour cream and buttermilk base. Five minutes, one bowl, and it keeps in the fridge all week!
Servings: 8 (2 tbsp per serving. Makes little more than a cup)
Calories: 54kcal
Ingredients
- 1/2 cup sour cream
- 1/4 cup fat mayo
- 1/2-2/3 cup low-fat buttermilk
- 1 garlic clove
- 2 tbsp white vinegar
- 1 tsp Worcestershire sauce
- 2 tbsp minced fresh dill weed
- 2 tbsp minced fresh parsley
- 1/2 tsp fresh cracked peppercorns more if you like stronger flavor
- salt to tase
Instructions
- Mince the herbs and press the garlic clove. Combine all the ingredients together in a mixing bowl and whisk until smooth and blended.
- Taste to see if you have enough salt. You can add it more zesty by adding more fresh cracked pepper too.
- Pour the mixture into a spouted dressing jar or a gravy boat to serve right away or transfer it to a glass jar with a lid.
Video
Notes
- Storing: If you’re making the dressing ahead of time or have leftovers, store homemade ranch dressing in the refrigerator. Pour it into a glass jar with an air-tight lid and keep it in the refrigerator for up to 1 week.
- Make it a dip: Simply reduce the amount of buttermilk to create a thicker consistency.
Nutrition
Calories: 54kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 10mg | Sodium: 95mg | Potassium: 60mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 0.2mg