Ingredients
- ¼ cup black pepper
- 1 ½ cups parsley flakes
- ½ cup garlic salt
- 2 tablespoons kosher salt
- ¼ cup granulated garlic
- ¾ cup granulated onion
- 2 tablespoons dill weed
- 2 cups mayonnaise
- 2 cups buttermilk
- 1 ½ cups sour cream
- 1 teaspoon lemon juice
- 2 tablespoons dry ranch mix
Instructions
- In a large bowl, combine black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed. Whisk thoroughly to create dry ranch mix.
- Transfer dry mix to an airtight container and store in a cool, dry place for up to six months.
- To make the dressing, whisk together mayonnaise, buttermilk, sour cream, and lemon juice in a medium bowl until smooth.
- Add 2 tablespoons of the dry ranch mix and stir until fully combined.
- Refrigerate the dressing for at least 2 hours before serving to allow flavors to meld.
Notes
- Use Greek yogurt instead of sour cream for a tangier flavor and lighter texture.
- Adjust thickness by adding more or less buttermilk depending on your preference.
- Mix in fresh herbs for added brightness—use 3x the amount of dried herbs.
- Stir or shake the dressing if it separates in the fridge.
- The dry ranch mix can be doubled and stored for future use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/3 cup
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
