Small Batch Ranch Dressing (or Dip)
Yield: ¼ cup (easy to scale up as needed)
This small batch recipe is endlessly versatile, fresher tasting than store-bought, and can easily be adjusted for use as a dressing or thicker dip.


  • 2 tablespoons (30ml) well-shaken buttermilk or plain Greek yogurt*
  • 2 tablespoons (26g) mayonnaise
  • 2 to 3 teaspoons finely chopped fresh chives, dill, and/or parsley**
  • ¼ teaspoon lemon juice or apple cider vinegar
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon each kosher salt and freshly ground black pepper


  1. Whisk together all of the ingredients. Taste and add another pinch of seasonings/herbs, to taste.

    Cover and refrigerate until serving. Dressing will keep for at least 5 to 7 days.


*Dressing or dip? Buttermilk will produce a consistency typical of a traditional ranch dressing. Greek yogurt will yield a thicker, dip-like consistency. In either case, I prefer whole or 2% buttermilk or yogurt.

No buttermilk? Sour milk will work. To make a quarter cup of sour milk, add ¾ teaspoon white vinegar or lemon to a liquid measure and then add whole or 2% milk to the ¼ cup line. Let sit for 5 to 10 minutes and then use the amount needed. A few more options: You may also thin Greek yogurt with milk if that’s what you have but prefer a dressing versus dip consistency. Sour cream is yet another alternative to Greek yogurt.

** When possible, I love a combination of herbs and think dill and chives provide the most classic ranch flavor. In a pinch, use 1 teaspoon mix of the dried counterparts.

More recipes at