By contributing writer Kristia
Ranch dressing is a staple at my house. We use it for salads, raw vegetables, and our favorite wing recipes. I attribute ranch dressing to the reason my oldest daughter will sit and eat a plate full of raw vegetables, such as broccoli, cucumbers, carrots, and sweet peppers. She has rated my homemade version two thumbs up.
Homemade ranch dressing or dip is so easy to make and it tastes so much better than what comes out of a bottle. It stores in the fridge for up to a week, but mine never seems to last that long when I make it.
Don’t be afraid to buy fresh parsley or chives if they aren’t available in your garden yet. This recipe only calls for one tablespoon each, so you’ll have leftover herbs if you buy from a store, but they both freeze easily. Just wash and dry the herbs. Chop and store in a freezer bag. Take out what you need and put directly into any recipe.
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup milk
- 2 teaspoons lemon juice
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- Pour all of the ingredients into a mason jar or bowl and cover with a lid.
- Shake vigorously.
- Refrigerate for 1 hour or more so the flavors will blend together.
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