Small Batch Ranch Dressing Recipe

I’m excited to share my Homemade Ranch Dressing recipe. This small batch creation blends tangy buttermilk with rich mayonnaise and sour cream alongside garlic powder, onion powder, dried dill weed, and parsley. A squeeze of lemon juice with salt and black pepper rounds out this fresh, memorable dressing perfect for any salad table.

I’m always on the hunt for a little twist on classic dressing. This small batch ranch dressing recipe is one of my favorites because it’s so simple yet has that restaurant flair that can transform any meal into something special.

I start with 2 Tbsp of mayonnaise, 2 Tbsp of sour cream, and 1.5 Tbsp of buttermilk to create a rich base. Then I mix in a bit of 1/8 tsp garlic powder, 1/8 tsp onion powder, and a dash each of dried dill weed, dried parsley, and lemon juice, along with just a pinch of salt and black pepper.

Every time I make it, the creamy, herbaceous blend reminds me of those times I enjoyed my favorite restaurant-style ranch dressing on a crisp salad. It’s straightforward but packs a punch in flavor, making it a perfect homemade condiment that elevates every bite.

Why I Like this Recipe

I really like this ranch dressing recipe for a bunch of reasons. First, it’s super simple to whip up with just a few common ingredients and doesn’t take forever to prepare. Second, the creamy texture and mix of herbs really hit the spot for me, especially since I can adjust the seasoning to my taste. Third, I love that it only makes a small batch of about a third of a cup so I never end up with a ton of leftovers. Lastly, making it gives me that homemade restaurant vibe, which makes my meals feel a little extra special.

This recipe is a small batch, creamy and herbaceous ranch dressing, kinda like what you might get at a restaurant but made at home. It makes only around a third of a cup, which is perfect for tossing with salad or using as a dip. The process is pretty relaxed; you just mix the mayo, sour cream, and buttermilk with garlic powder, onion powder, dried dill, dried parsley, lemon juice, salt, and pepper. After a quick whisk and a chill in the fridge to let the flavors do their thing, it’s ready to enjoy. I like it cause it’s flexible and lets me tweak it if I feel like it’s missing something.

Ingredients

• Mayonnaise: gives a rich, creamy base, adding fats that make the dressing smooth and tasty.
• Sour cream: brings a tangy sharp taste that mixes well with the creaminess, making it a bit zesty.
• Buttermilk: adds a gentle sour note that lightens the salad dressing and keeps it refreshing.
• Garlic powder: packs a mild punch, turning the mix savory even with just a pinch.
• Dried dill weed: contributes a fresh, herby flavor that really brightens the overall taste.

Ingredient Quantities

• 2 Tbsp mayonnaise
• 2 Tbsp sour cream
• 1.5 Tbsp buttermilk
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp dried dill weed
• 1/8 tsp dried parsley
• 1/8 tsp lemon juice
• A pinch of salt
• A pinch of black pepper

How to Make this

1. Grab a small bowl and add 2 Tbsp of mayonnaise, 2 Tbsp of sour cream, and
1.5 Tbsp of buttermilk.

2. Toss in 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/8 tsp dried dill weed, and 1/8 tsp dried parsley.

3. Squeeze in 1/8 tsp lemon juice into the mix.

4. Add a pinch of salt and a pinch of black pepper.

5. Whisk everything together until its all smooth and there are no lumps.

6. Give it a taste and if you think it needs a little extra salt or pepper, add that in.

7. Let the dressing chill in the fridge for about 10-15 minutes so all the flavors meld together.

8. Stir it again before serving.

9. Enjoy your homemade ranch dressing with a salad, as a dip, or however you like it!

Equipment Needed

1. Small mixing bowl
2. Set of measuring spoons
3. Whisk
4. Refrigerator

FAQ

Small Batch Ranch Dressing Recipe Substitutions and Variations

• Mayonnaise: You can swap out the mayo for plain Greek yogurt if you’re lookin for a healthier twist and creamy texture.
• Sour Cream: If you dont have sour cream, try using full fat Greek yogurt which gives a similar tang.
• Buttermilk: Make your own by mixin regular milk with a little lemon juice or vinegar (about 1 Tbsp per cup) and let it sit for a few minutes.
• Garlic Powder: Fresh minced garlic can be used instead of garlic powder, but use less since it has a stronger flavor.
• Dried Dill Weed: If you’re fresh dill is around, chop a bit and use it instead. It gives a fresher vibe to the dressing.

Pro Tips

1. If you got the time, let the dressing chill in the fridge for like 20 to 30 minutes instead of just 10 so the flavors really get to know each other.
2. Try using a fork or even an immersion blender when you whisk it; it can help get it nice and smooth without any chunks.
3. When you add salt and pepper, go slow and taste as you go so you don’t end up with too much seasoning.
4. If you want it even a bit tangier, consider squeezing a little extra lemon juice or even using some fresh herbs instead of the dried ones.