Perfectly tangy, creamy homemade ranch dressing tastes better than anything you could buy in a store.
Servings: 241 tbsp servings (recipe makes about 1 1/2 cups)
1/2cupbuttermilk or regular milk
3/4 - 1teaspoondried dill weed
1/4teaspoonfine sea salt
1/8teaspoonfinely cracked pepper
freshly squeezed lemon juice to tasteapproximately 1-3 teaspoons, adjust to taste
Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.