Homemade Ranch Dressing

Creamy, thick, rich, herbaceous (isn’t that a fun word we don’t use enough?)… this dressing hits all the marks for our family! It’s best served with a super simple salad. I basically lay out leaves of butter lettuce, throw a couple tomatoes on top and just drizzle this deliciousness over the lettuce leaves. Oh… this would be a great dressing to use on a wedge salad, which looks fancy but is super simple. Ooo… this would even be good on my BLTA Chicken Salad. Just drizzle this over the chicken mixture instead of mixing in the mayo. So much flavor would be packed into that salad… yum!

As most of my recipes are, this is versatile! You can use it as a dressing or dip and you can make substitutions as you’d like. Use your favorite mayo, throw some yogurt in instead of sour cream… change it up to fit your needs and your taste.

It’s a quick recipe to throw together. I always love a reason to play with my food processor and in this recipe it does all the fine chopping for me. If you’ve got little ones that like to help, feel free to have them remove stems of parsley or dill (even though you can still throw those in and they’d be delicious). And they can help by pushing the button on the food processor… that’s always a favorite in our house.

Now let’s get to it!

Homemade Ranch Dressing

By Lindsay Gosselin Serves: 2 cups Prep Time: 10 minutes

Ingredients

• 1 c mayo
• ½ c sour cream
• ½ c buttermilk
• ½ c parsley leaves
• 1-2 cloves garlic**, peeled
• 2 green onions
• 2 tbsp fresh dill
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions

1

Start with a food processor*. Add mayo, parsley leaves, garlic, green onions (just remove the ends and cut them in half to fit in the processor), dill, salt and pepper. Process until smooth.

2

Transfer this thick, delicious mixture to a medium size bowl. Add the sour cream and buttermilk and whisk until combined.

3

Use this right away or store it in an airtight container in the fridge for 3 or 4 days.

Notes

*You can hand chop everything and just whisk it all together if you don’t want to use a food processor. **As this sits, this dressing thickens and the garlic flavor gets more intense. Feel free to go light on the garlic if you’re planning on storing it for a couple days in the fridge.