It’s easy to make this classic dressing at home. It’s ready in about 15 minutes (including measuring the ingredients), and the result is superior to store-bought options. I love thick and creamy dressings. They make fresh-cut veggies extra palatable! I enjoy blue cheese dressing and tahini sauce - both are wonderfully rich and flavorful. I especially enjoy homemade ranch dressing. Its flavor combination and creaminess make it extra pleasurable. Commercial varieties are inferior, not just in terms of flavor, but also because of their questionable list of ingredients.
Ingredients
Recipe Card
Mayonnaise: I use avocado oil mayonnaise. Chosen Foods is a good brand. Sour cream: I highly recommend using full-fat sour cream in this recipe. Buttermilk: I make this dressing with low-fat buttermilk because it’s widely available in grocery stores. But if you can find full-fat buttermilk, that’s even better. To season: Kosher salt, black pepper, garlic powder, onion powder, dried chives, dried dill, and dried parsley.
Add all the ingredients to a medium bowl and whisk until smooth. I start mixing them with a rubber spatula and then switch to a hand whisk. You can use the dressing immediately, or let it rest covered in the fridge for an hour or so to allow the flavors to meld. Serve as a dip with fresh-cut veggies or as a rich and creamy salad dressing.
As a dip for fresh-cut veggies. As a dip for lightly steamed veggies, including steamed broccoli, steamed carrots, and steamed asparagus. As a salad dressing. It pairs particularly well with Cobb salad. Even though the dressing is quite thick, I find that it works well as a salad dressing. But you can always add 1-2 tablespoons of buttermilk if you want to thin it out. It makes a great dip for buffalo wings or buffalo cauliflower - just as good as the traditional blue cheese dressing. Use it as a dip for chips and fries, including jicama fries, avocado fries, zucchini fries, and eggplant chips. It’s great with chicken nuggets and chicken tenders! Add it to a lettuce sandwich.
