Servings: 16
Calories: 223kcal
Equipment
- Measuring cups
- whisk, bowl
- container
Ingredients
- 2/3 cup plus 2 tablespoons of buttermilk
- 2/3 cup of sour cream
- 2 tablespoons of dried dill weed
- 1/2 teaspoon of cayenne pepper
- 2 cups of mayonnaise
- 2 tablespoons of minced dried parsley
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- Salt and Black pepper to taste
Instructions
- Gather all ingredients before starting.
- Combine equal parts mayonnaise and sour cream in a mixing bowl until smooth. Adjust amounts for desired consistency.
- Stir in buttermilk for tangy flavor and desired consistency.
- Add dried dill weed, minced dried parsley, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Mix well to distribute evenly.
- Cover the bowl with plastic wrap and refrigerate for at least an hour to meld flavors.
- Serve after chilling. Stir before use and store any leftovers in an airtight container in the refrigerator for up to a week. Enjoy with wings, fries, or salads.
Notes
- For a healthier alternative, you can use Greek yogurt in place of the sour cream.
- Want to give your ranch dressing an extra kick? Add a dash of hot sauce or some chopped jalapenos.
- To make a thicker dip-like consistency, reduce the amount of buttermilk used.
- You can also play around with different herbs and spices to customize the ranch to your liking.
- Make sure to use dried herbs and spices, as fresh ones may alter the texture of the dressing.
- Double or triple the recipe if serving a crowd or for convenient meal prep throughout the week.
- Experiment with different types of mayonnaise for a unique flavor profile.
Nutrition
Calories: 223kcal
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