This homemade creamy ranch dressing comes together in minutes using mayo, buttermilk, sour cream, and dried herbs. It's fresher and more customizable than store-bought versions, making it ideal for salads, dips, or drizzling over vegetables.
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In a medium bowl, combine the mayonnaise, buttermilk, and sour cream.
Add the garlic powder, dried parsley, dried dill, onion powder, black pepper, lime juice, cayenne pepper, and salt to the bowl.
Whisk all ingredients together until the dressing is smooth and well combined.
Store in an airtight container in the refrigerator for up to 5 days. Stir before each use. Does not require reheating; serve cold.
Yes, prepare it up to 3 days ahead and store in an airtight container in the refrigerator. Flavors deepen as it sits.
Mix 1/4 cup milk with 1/4 teaspoon lime juice or vinegar and let sit 5 minutes, or use plain Greek yogurt thinned with milk.
It's creamy and thick as a dip straight from the bowl, but can be thinned with extra buttermilk or milk if you prefer a pourable salad dressing.
Yes, use triple the amount of fresh parsley and dill (about 1.5 teaspoons each), though dried herbs provide a more concentrated flavor.
Store in a sealed container in the refrigerator for up to 5 days. The flavor remains fresh and creamy throughout.
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