Homemade Basil Ranch Dressing

Ranch dressing is a weird thing to me. I find the store-bought ranch dressing in the non-refrigerated aisle quite repulsive to be honest. But making it yourself is a game changer. I usually lean towards more vinaigrette-style salad dressings but this one is so so good on a cobb or wedge salad. You can also adjust the amount of buttermilk used to make it thicker or thinner depending if you are using it as a salad dressing or a dip. If I’m having guests over, a lot of the time I will cut some corners and get a few pre-made appies that I can just throw in the oven (wings, etc.) but if you serve them with a homemade dip your guests will still be wowed.  

Homemade Basil Ranch Dressing

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Yield: ~1.5 cups

INGREDIENTS

• ½ cup mayonnaise

• ½ cup sour cream

• ⅓ cup buttermilk, shaken (or more if you want a thinner dressing)

• 1 clove garlic, minced

• ¼ cup fresh basil leaves, minced

• 2 tbsp. fresh chives, minced

• 2 tsp. fresh lemon juice

• ¾ tsp. fine sea salt

• ¼ tsp. cracked black pepper

• Dash hot sauce
  
  
  

DIRECTIONS

Whisk together all ingredients in a medium sized bowl until smooth. Refrigerate for ~2 hours before using. The dressing will thicken up as it cools in the fridge. Feel free to add more or less buttermilk to achieve your desired consistency. Will last approximately, 5 days, covered and refrigerated.