Homemade Ranch Dressing

printed from melskitchencafe.com

*Note: This recipe is very adaptable to your tastes. I add cilantro with the parsley because I like the flavor but if you aren't a fan of cilantro, simply leave it out or up the parsley. You might be tempted to leave out the olive oil, and that's ok, but in my experience of making this over the last few months, when I've omitted the olive oil, the dressing gets watery in the fridge over the course of a few days or a week. If I add the olive oil, the dressing stays emulsified and thick.


3/4 cup light mayonnaise

3/4 cup light sour cream

1 tablespoon olive oil

1 tablespoon lemon juice

1/4 -1 cup buttermilk

4 green onions (use just the green parts) or 1 small bunch chives

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh cilantro

1 clove garlic, minced

1/2 teaspoon salt

Freshly ground black pepper to taste


Combine all of the ingredients in a blender or food processor. Start with 1/4 cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Add more buttermilk for dressing and less for dipping vegetables. Store in an airtight container in the refrigerator.