Garlic Ranch Dressing
Updated: Jul 16
This dressing is sure to give any salad or veggies a burst of flavor!
TIME: 10 minutes prep, 10 minutes total YIELD: 12 servings, 2 tablespoons each RECOMMENDED VARIETY: German Hardy
½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
2 tablespoons (a small handful) fresh dill
2 tablespoons (a small handful) fresh parsley leaves, stems removed
2 tablespoons (a small handful) fresh chives
½ red onion
4–5 cloves garlic
¼ teaspoon sea salt
¼ teaspoon ground black pepper
freshly squeezed lemon juice to taste, approximately 1–3 tablespoons
Add mayo, sour cream and buttermilk to food processor and pulse until combined.
Add herbs, onion, and garlic and pulse until finely chopped and well combined.
Add lemon and pulse again to combine.
Add more salt and pepper to taste if desired
Pour dressing into a lidded jar and chill until ready to serve.
This dressing will keep in the refrigerator for up to a week.
Whole milk can be substituted for buttermilk, and dried herbs and onion powder can be substituted for the fresh ingredients in winter or in a pinch.
If you don't have fresh lemons on hand, you can use bottled lemon juice or swap in plain white vinegar. Both acids work beautifully to provide the perfect amount of tang in the dressing.