This made-from-scratch Ranch Dressing recipe is thick, creamy, and packed with fresh herbs, just the way you and your vegetables want it. It's perfect for dipping, dressing, and tossing!
In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, red onion, dill, parsley, garlic, lemon juice, sugar, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Chill until serving time and whisk to recombine before serving.
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Notes
Buttermilk: I love the little containers of everlasting powdered buttermilk, but don't use that here. Use the real thing or make your own buttermilk with 1/2 cup milk and 1 1/2 teaspoons lemon juice or vinegar.
Red onion: A minced shallot would work too.
Sugar: A pinch of sugar makes the flavors pop, but it's okay to leave it out.
Yield: This recipe makes about 1 1/2 cups Ranch Dressing, enough for 12 servings, 2 tablespoons each.
Storage: Store covered in the refrigerator for up to 4 days. If separation occurs, shake or whisk to recombine.