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Homemade ranch dressing

Adapted from the Barefeet in the Kitchen blog by Lori, Yorkville CSA
So much better than bottled—it’s worth the time and effort. This dressing will keep in the refrigerator for up to a week.
Yield: 1½ cups
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Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dressings
Cuisine American
Servings 0

Ingredients
  

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk or regular milk
  • 1 tsp chopped dill
  • 1 tsp chopped parsley
  • 1 tsp chopped chives
  • 1 tsp chopped scallions
  • 2 chopped garlic cloves
  • ¼ tsp fine sea salt
  • ⅛ tsp finely cracked pepper
  • 1-3 tsp freshly squeezed lemon juice adjust to taste

Instructions
 

Keyword budget-friendly, dressings, gluten free, make ahead, no-cook, quick, vegetarian