I’m not big on bottled salad dressings (though we make an exception for Garlic Expressions, it’s so so good!) and prefer to make my own because they don’t take much effort and aren’t full of questionable things. I was so excited when I tried this recipe… it’s the first time I’ve had a ranch dressing/dip that is mostly “clean” ingredient-wise and rivals the original in flavor and addictiveness! I lighten it up by using half Greek yogurt and half mayo. And since we mostly eat it with raw veggies, I only add a tablespoon or so of buttermilk (milk works too) and keep it thick. (Simply add more liquid to make a pourable dressing.) This ranch dressing recipe will be continually on repeat over here!

Homemade Ranch Dressing/Dip

INGREDIENTS

1/2 cup mayonnaise (I use half mayonnaise and half plain Greek yogurt)
1/2 cup sour cream
buttermilk or milk, to desired consistency (less for dip, more for dressing- buttermilk makes it more tangy than milk)
3/4 – 1 tsp. dried dill weed
1/2 tsp. dried parsley
1/2 tsp. dried chives
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. fine sea salt, adjust to taste
1/8 tsp. freshly ground black pepper
~1 tsp. freshly squeezed lemon juice, adjust to taste

DIRECTIONS

1. Whisk together the mayo/yogurt, and sour cream. Add buttermilk or milk to thin to the desired consistency and whisk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Adjust lemon and salt and pepper to taste. Pour into a jar/container and chill in the refrigerator until ready to serve. This dressing/dip will keep nicely in the refrigerator for up to a week.

Adapted from Barefeet in the Kitchen