This dressing recipe can easily be doubled, tripled, or even quadrupled. I always make extra to share with neighbors and friends—it’s that good! Bring a jar to your next gathering—it’s a guaranteed crowd-pleaser and a great way to make new friends fast.
In the video, I'm making a double batch—because it's that good! Just double everything below to follow along. Bonus points if you make your own Mayo or Buttermilk.
Ingredients:
1 cup mayonnaise (we love Hellmans's)
1 cup cultured buttermilk (homemade is best)
1 tablespoon minced chives
1 teaspoon dried chopped onion
1 teaspoon dried dill weed
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Mix all ingredients together into a pourable pitcher.
Refrigerate and allow flavors to meld together. Makes two (2) 8 ounce jars of dressing. Serve with your favorite artisan bread or fresh cut vegetables.
Some of my favorite uses : Toss over a bed of greens, serve with a Cobb Salad, or as a Dip for Buffalo Chicken Wings or Breadsticks.
Tips for the Best Ranch
Give it time. The dressing tastes good right away, but it's even better after a few hours in the fridge. The dried herbs need time to soften and blend with the buttermilk. If you can, make it the night before.
Buttermilk matters. Cultured buttermilk gives ranch its tang. Homemade is best, but store-bought cultured buttermilk works just fine.
Adjust the thickness. For a thicker dip, use a little less buttermilk. For a pourable salad dressing, add a splash more. This recipe is forgiving.
Storage. Keep it in a covered jar in the fridge for up to 7-10 days. Give it a quick shake or stir before serving.
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