Chimichurri Ranch

Name: Chimichurri Ranch Dressing (Mason Jar)
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 cup fresh parsley, packed; 1 cup fresh cilantro, packed; 1/4 medium red onion; 3 tbsp red wine vinegar; 1/4 cup olive oil; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 (1 oz) packet ranch seasoning mix; 1/2 cup buttermilk; 1/2 lemon, juiced; 2 cloves garlic, grated

Chimichurri Ranch is a creamy herb dressing that combines fresh parsley and cilantro with buttermilk-based ranch, shaken together in a mason jar for easy preparation. It works as both a steak dip and salad dressing.

🌍American 🏷️Chimichurri 🏷️Ranch dressing 🏷️Steak sauce 🏷️Salad dressing Creamy

🏷️

🏷️Herby

-0:00

rileysstupidrecipesonTikTok

Total

10 min

Servings

3

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by rileysstupidrecipes

-0:00

rileysstupidrecipesonTikTok

Ingredients

1 cup fresh parsley, packed
1 cup fresh cilantro, packed
1/4 medium red onion
3 tbsp red wine vinegar
1/4 cup olive oil
1/2 cup mayonnaise
1/2 cup sour cream
1 (1 oz) packet ranch seasoning mix
1/2 cup buttermilk
1/2 lemon, juiced
2 cloves garlic, grated

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Instructions

1
In a food processor, combine the fresh parsley, cilantro, and red onion.
2
Add the red wine vinegar and olive oil to the food processor.
3
Blend until the herbs and onion are finely chopped into a chimichurri base.
4
In a large mason jar, add mayonnaise, sour cream, ranch seasoning mix, and buttermilk.
5
Squeeze in the juice of half a lemon and add the grated garlic.
6
Pour the blended chimichurri mixture into the mason jar with the ranch ingredients.
7
Seal the jar tightly and shake vigorously until the dressing is smooth and well combined.
8
Serve as a dip for steak, vegetables, or as a salad dressing.

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Tips & Notes

Pro tips

Pack the parsley and cilantro firmly when measuring to ensure you get enough herbal flavor—loose herbs will dilute the chimichurri taste.
Finely mince the red onion to distribute its bite evenly; large chunks will overpower the dressing in some bites.
Shake the mason jar vigorously for 30 seconds before serving to fully emulsify the oil and dairy, and to keep the herbs suspended.
Use the dressing within 5 days; the fresh herbs will gradually darken and the flavors will mellow over time.

Substitutions

Mayonnaise → Greek yogurt (creates a tangier, lighter dressing with less fat)
Sour cream → additional buttermilk (reduces richness and calories)
Red wine vinegar → lime juice or white wine vinegar (shifts acidity balance slightly)
Buttermilk → milk mixed with 1 tbsp lemon juice (adds tang if buttermilk unavailable)

Storage & make-ahead

Store in a sealed mason jar or airtight container in the refrigerator for up to 5 days; shake well before each use.

Equipment

mason jar with tight-fitting lid · food processor or chef's knife

Common Questions

Can I make Chimichurri Ranch ahead of time?

Yes. Store in an airtight container or sealed mason jar in the refrigerator for up to 5 days. Shake or stir before each use.

What's the best way to chop the herbs for this dressing?

Finely mince the parsley and cilantro by hand or pulse briefly in a food processor. Avoid over-processing, which can bruise the herbs and darken the dressing.

Can I substitute the ranch seasoning packet?

Yes. Mix 1 tbsp dried dill, 1 tbsp dried chives, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper as a homemade blend.

Is this dressing thick enough for dipping?

Yes, the sour cream and mayo base creates a thick consistency perfect for dipping. If you prefer a thinner dressing for salads, add buttermilk a few tablespoons at a time.