A proper from-scratch ranch built on a three-fat base — mayo, sour cream, and buttermilk — with fresh dill, parsley, and chives. The triple-fat base is what gives it the richness and cling that thinner restaurant ranch lacks. Let it chill for at least 30 minutes before serving so the dried spices fully bloom into the dressing.
Ingredients
- 1 cup mayo
- 1 cup sour cream
- 1 cup buttermilk (adjust to thin)
- 2 tablespoon fresh dill (finely chopped)
- 2 tablespoon parsley (finely chopped)
- 2 tablespoon chives (finely chopped)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon MSG
- 2-4 teaspoon lemon juice
Instructions
Mix
- Whisk mayo, sour cream and buttermilk until smooth
- Stir in the seasoning and whisk to combine
- Adjust consistency with buttermilk and flavor with lemon juice
- Chill for 30 minutes before serving
Storage
- Up to 1 week refrigerated in a sealed jar.
Variations
- Dried herbs — no fresh herbs on hand? Use 1 teaspoon each dried dill and parsley in place of the fresh (dried is more concentrated, so use less). Chill longer to let them rehydrate and bloom.
- Greek yogurt base — see Greek Yogurt Ranch Dressing for a lighter, tangier version.
- Thinner — Add more buttermilk a tablespoon at a time.
Added Aug 27, 2026 · Updated Oct 25, 2026