Best Homemade Ranch Dressing (5 Minutes, No Mayo)
Creamy ranch dressing recipe without mayo is kid-approved, healthy, and better than store-bought for salads, veggies, and dipping.
Servings: 1 -1/4 cups
Calories: 56kcal
Ingredients
- 1 cup sour cream*
- 1/2 cup buttermilk add 1-1/2 teaspoons vinegar to milk to equal 1/2 cup if you can't find real buttermilk
- 1 tablespoon lemon juice
- 1 large garlic clove, minced (or 1/4 teaspoon garlic powder)
- 1 tablespoon dried parsley or 3 tablespoons chopped fresh
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt or regular salt, to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon dried dill or 1 teaspoon fresh, to taste
Instructions
- Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.
- Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid.NOTE: If you like your dressing thicker, mix the sour cream and seasonings first, then add the buttermilk slowly until you reach your desired consistency.
- Refrigerate one or more hours before using to let the flavors mingle and then taste to adjust seasonings.
- Shake well before each use (see storage tip if dressing thins some in the fridge).
Notes
*You can use yogurt (Greek or regular) for part of the sour cream - or all of it if you're okay with a slightly tangier ranch dressing.
To serve as a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired).
Storage: Keeps in the refrigerator for 3 weeks to a month. Since it's homemade with no stabilizers, it will thin a bit as it sits, but simply add a bit more sour cream or yogurt and maybe more salt, and whisk again.
Nutrition
Serving: 2tablespoons | Calories: 56kcal | Carbohydrates: 1.9g | Protein: 1.2g | Fat: 4.9g | Saturated Fat: 3.1g | Cholesterol: 11mg | Sodium: 166mg | Fiber: 0.1g | Sugar: 0.7g
