Description
Ingredients
Scale
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 teaspoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon dried chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- A few drops of lemon juice (optional, to taste)
Instructions
- Combine Base Ingredients:
- In a medium mixing bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth and well combined.
- Add Herbs and Spices:
- Stir in the parsley, dill, chives, garlic powder, and onion powder. Mix thoroughly to distribute the herbs and spices evenly throughout the mixture.
- Season:
- Add the salt and black pepper. Mix well. Taste and adjust the seasoning as needed. If desired, add a few drops of lemon juice to enhance the tanginess.
- Chill:
- Cover the bowl with plastic wrap or transfer the ranch dressing to a jar with a tight-fitting lid. Refrigerate for at least one hour or overnight to allow the flavors to meld together.
- Serve:
- Give the ranch dressing a good stir before serving. Adjust the consistency by adding a little more buttermilk if it’s too thick.
Notes
- This homemade ranch will keep in the refrigerator for up to 1 week. Always use a clean spoon to serve to help prevent spoilage.
- Feel free to adjust the herbs and seasonings to match your taste preferences. More garlic or onion powder can be added for a bolder flavor.
- Prep Time: 10 minutes
- Cook Time: At least 1 hour chilling time
Nutrition
- Serving Size: 2 cups of ranch dressing.
- Calories: Approximately 140 calories per 2 tablespoon serving.
Keywords: Wingstop ranch dressing, homemade Wingstop ranch, DIY Wingstop ranch