Buttermilk Herb Ranch Dressing

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Store-bought ranch hasn’t made it into our fridge in years, not since we started making our own with whatever herbs were thickest in the garden that week. This one leans on real buttermilk and a good fistful of dill, chives, and parsley, so it tastes like something worth dunking a whole plate of vegetables into.

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 to 3/4 cup buttermilk, to desired thickness
• 2 tablespoons fresh chives, minced
• 2 tablespoons fresh dill, minced
• 2 tablespoons fresh parsley, minced
• 1 clove garlic, finely grated or minced
• 1/2 teaspoon onion powder
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

Instructions

1. In a medium bowl, whisk the mayonnaise and sour cream together until smooth.
2. Whisk in the buttermilk a little at a time until it’s the consistency you like. Thinner for a dip, thicker for drizzling.
3. Stir in the chives, dill, parsley, garlic, and onion powder.
4. Add the lemon juice, then season with salt and pepper.
5. Cover and refrigerate at least 30 minutes before serving, longer if you can stand to wait. The flavor rounds out the longer it sits.

Keeps about a week in the fridge, though it rarely lasts that long once folks know it’s in there.