Description
A rich, creamy ranch dressing made from pantry staples like black pepper, garlic salt, dill weed, and creamy ingredients like mayonnaise, buttermilk, and sour cream, perfect for salads, dips, and sandwiches.
Ingredients
¼ cup black pepper
1 1/2 cups parsley flakes
½ cup garlic salt
2 tablespoons kosher salt
¼ cup granulated garlic
3/4 cup granulated onion
2 tablespoons dill weed
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon lemon juice
Instructions
- In a large bowl, combine black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed. Mix thoroughly.
- To make the dressing, whisk together 2 tablespoons of the dry mix with mayonnaise, buttermilk, sour cream, and lemon juice until smooth and well incorporated.
- Refrigerate the dressing for at least 2 hours to allow the flavors to meld.
- After chilling, serve the ranch dressing over salads, as a dip, or as a spread for sandwiches.
Notes
Chill the dressing for at least 2 hours for best flavor.
Add cayenne pepper for a spicier version.
Use Greek yogurt instead of sour cream for a lighter dressing.
Store in an airtight container in the fridge for up to one week.
Shake or stir well before each use as separation may occur.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Whisking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
