Ranch Salad Dressing
Elevate your salads, snacks, and meals with this creamy, homemade Ranch Salad Dressing that's bursting with fresh, herbaceous flavor. Made from a luscious blend of mayonnaise, tangy sour cream, and a splash of whole milk, this dressing is perfectly balanced with zesty lemon juice and a medley of finely chopped fresh parsley, dill, and chives. A hint of garlic powder, onion powder, and freshly cracked black pepper adds depth, while a quick 10-minute prep makes it easy to whip up anytime. Whether you drizzle it over crisp greens, serve it as a dip for veggies, or use it to enhance your favorite dishes, this classic ranch dressing promises unbeatable freshness and versatility. Plus, it stores well for up to a week, making it a convenient, flavorful addition to your kitchen!
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Recipe Information
Ingredients
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 0.25 cup Whole milk
- 1 tablespoon Freshly squeezed lemon juice
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh dill (finely chopped)
- 1 tablespoon Fresh chives (finely chopped)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium-sized mixing bowl, whisk together the mayonnaise, sour cream, and whole milk until smooth and well combined.
Add the freshly squeezed lemon juice to the bowl and whisk to incorporate.
Stir in the finely chopped fresh parsley, dill, and chives, ensuring the herbs are evenly distributed throughout the mixture.
Sprinkle in the garlic powder, onion powder, salt, and black pepper. Whisk the mixture thoroughly to combine all the seasonings.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preferences.
Transfer the dressing to an airtight container or jar and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve the ranch dressing chilled as a salad dressing, vegetable dip, or as a topping for your favorite dishes. Refrigerate any leftovers in a sealed container for up to one week.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 263 mg | 20% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
