(Easy) homemade ranch dressing.

Prep Time 12 minutes
Total Time 12 minutes


  • 3/4 cup sour cream to make it thicker for just dipping, you might want a full cup.
  • 1/2 cup 2% or whole milk
  • 1/2 cup mayonnaise --optional. I use the olive oil based kind
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 Tablespoon lemon juice to mix with milk to make buttermilk + <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">1-2tsp</span></span>. lemon juice for dressing/dip</span>
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>1-2 <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenGrammarError" pre="1-2 " data-mce-bogus="1">tsp tsp</span></span>. dried parsley or if fresh chopped, you can use up to 2 Tablespoons</span>
  • 1/2 tsp. dried dill weed
  • 1/2-1 tsp. sea salt I use a full teaspoon
  • 1/2 tsp. garlic powder
  • 1/2 tsp pepper


  1. Combine the milk and lemon juice in a small bowl and let sit for ten minutes (this is the cheater version of buttermilk)
  2. Combine the sour cream, milk/lemon juice mixture, mayonnaise, and all herbs with a whisk until smooth
  3. Put into a sealed container and refrigerate.
  4. Use to dip veggies or toss on a salad.
  5. ENJOY!
  6. Keep container in fridge for up to a couple of weeks