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Homemade Ranch Dressing

Course Food Extra
Prep Time 5 minutes
Servings 1 cup
Author Janssen Bradshaw

Ingredients

  • 2 T buttermilk
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • ½ T olive oil
  • ½ T lemon juice
  • ½ t chopped garlic
  • ¼ t salt
  • A few twists of black pepper
  • 1 small bunch chives or three 4-inch pieces of green onion the green part
  • Small handful cilantro you could use parsley, but I find the taste of parsley really harsh and cilantro gives it more of a "ranch-y" taste to me. Or try basil instead - it gives it a really summer-y flavor

Instructions

  1. Put everything in a container with tall sides and blend with an immersion blender (or . . . put it in a blender and blend until smooth (which is what I did until the fateful day Ella learned to open the cabinets, pulled out the glass blender and smashed it on the tile kitchen floor)).
  2. Store in the refrigerator for up to two weeks (I've never had mine go bad, but then I'm eating it with triscuits, so what do I know?).

Recipe Notes

(adapted from Annie's Eats)