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Homemade Ranch Dressing
Course
dip
Cuisine
American
Prep Time
5
minutes
minutes
Chilling Time
2
hours
hours
Servings
16
servings (2 Tablespoons per serving, recipe makes 2 cups of dressing)
Calories
118
kcal
Author
Sam Merritt
Equipment
Mixing bowls
Whisk
Ingredients
1
cup
(
236
g
)
mayo
⅓
cup
(
80
g
)
sour cream
½
cup
(
118
ml
)
buttermilk
1
Tablespoon
olive oil
1
Tablespoon
white vinegar or lemon juice
1
teaspoon
dried parsley
1
teaspoon
granulated sugar
optional
½
teaspoon
garlic powder
¼
teaspoon
table salt
¼
teaspoon
ground black pepper
¼
teaspoon
onion powder
Instructions
Combine all ingredients in a medium-sized bowl and whisk until thoroughly combined
1 cup mayo,
⅓ cup sour cream,
½ cup buttermilk,
1 Tablespoon olive oil,
1 Tablespoon white vinegar or lemon juice,
1 teaspoon dried parsley,
1 teaspoon granulated sugar,
½ teaspoon garlic powder,
¼ teaspoon table salt,
¼ teaspoon ground black pepper,
¼ teaspoon onion powder
Cover and refrigerate for at least 1-2 hours (to give the flavors time to develop) before serving.
Video
Notes
Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing.
Nutrition
Serving:
1
serving (2 Tablespoons)
|
Calories:
118
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
9
mg
|
Sodium:
137
mg
|
Potassium:
22
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
52
IU
|
Vitamin C:
1
mg
|
Calcium:
16
mg
|
Iron:
1
mg