Homemade Ranch Dip

About 12 servings | Prep ~10 minutes | Chill at least 4 hours (ideally overnight)

Buttermilk, mayo, sour cream, and herbs — thick enough for wings and veggies, thinable for salad. Once you make it, the bottle stays in the store.

Ingredients

• 1/2 cup Good-quality mayonnaise
• 1/2 cup Sour cream
• 1/2 cup Buttermilk
• 3 tbsp Fresh minced parsley or 1 tbsp dried parsley
• 1½ tsp Fresh minced dill or ½ tsp dried dill
• 1/2 tsp Apple cider vinegar
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Garlic powder
• 1/4 tsp Onion powder
• 1/4 tsp Salt
• Freshly ground black pepper, to taste

Instructions

1. Whisk: In a medium bowl, whisk mayonnaise, sour cream, and buttermilk until smooth. Stir in parsley, dill, vinegar, Worcestershire, garlic powder, onion powder, salt, and pepper. Blend well and adjust seasoning to taste.
2. Chill: Cover and refrigerate at least 4 hours — ideally 8 hours or overnight. If it is too thick after chilling, thin with a splash of buttermilk (more for dressing, less for dip).