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–+ servings

Chopped Salad Dressing (a.k.a. Homemade Ranch Dressing)

This dressing is so good it might make you forget the salad entirely. It’s creamy, herby, garlicky, and dangerously spoon-lickable—with real mayo, sour cream, and fresh chopped herbs doing all the heavy lifting.
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Prep Time 15 minutes
Course Dressing, Side Dish
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 clove garlic
  • ⅛ teaspoon kosher salt plus more to taste
  • ¼ cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk or milk, for a thinner consistency
  • 1 to 2 teaspoons chopped fresh dill optional
  • 1 teaspoon white vinegar optional
  • ½ teaspoon Worcestershire sauce optional
  • Pinch cayenne pepper optional
  • Pinch paprika optional
  • 1 teaspoon chopped fresh oregano optional
  • Dash Tabasco sauce optional

Instructions

  • Mash the Garlic: Peel and finely mince the garlic. Sprinkle with kosher salt and use a fork or the flat side of a knife to mash it into a paste. This helps it blend evenly into the dressing.
    1 clove garlic, ⅛ teaspoon kosher salt
  • Chop the Herbs: Finely chop parsley, chives, and any optional fresh herbs like dill or oregano. The smaller, the better—this dressing should be creamy, not chunky.
    ¼ cup chopped flat-leaf parsley, 2 tablespoons chopped fresh chives, 1 to 2 teaspoons chopped fresh dill, 1 teaspoon chopped fresh oregano
  • Mix the Creamy Base: In a bowl, stir together the mayonnaise and sour cream until smooth. This is your deliciously creamy foundation.
    1 cup mayonnaise, ½ cup sour cream
  • Add Garlic and Herbs: Mix in the mashed garlic and chopped herbs. If you’re using optional add-ins like dill, oregano, or any of the spices and sauces, add them here and give it a good stir.
  • Adjust with Buttermilk: Pour in the buttermilk (or milk) a little at a time until the dressing is the consistency you like. Thick for dipping? Thin it less. Runny for pouring? Add a bit more.
    ¼ cup buttermilk
  • Chill Before Serving: Cover the bowl and chill the dressing in the fridge for at least 2 hours. This gives the flavors time to blend and mellow out.
  • Taste and Adjust: After chilling, taste it. Add more salt, herbs, or optional spices if needed. Try it on a piece of lettuce for the best test!