Ingredients
Scale
- ¼ cup (60 ml) buttermilk
- ¼ cup (60 g) whole-egg mayonnaise
- ¼ cup (60 g) sour cream (can be substituted with Greek yoghurt)
- 1 tbsp lemon juice (can be substituted with apple cider vinegar or white wine vinegar)
- 2 tbsp finely chopped fresh chives, plus extra to garnish (optional), see note 1
- 2 tbsp finely chopped fresh dill, see note 1
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp cracked black pepper
Instructions
- In a small bowl, whisk together the buttermilk, mayonnaise, sour cream and lemon juice until smooth.
- Add the chives, dill, garlic powder, onion powder, salt and pepper. Stir well to combine and serve.
Equipment
Notes
Note 1 – If using dried herbs, use ½ teaspoon of dried dill and ½ teaspoon of dried chives instead of fresh.
Make Ahead
This ranch dipping sauce can be made in advance and stored in the fridge in an airtight container for up to 3 days.
Leftovers
Store in an airtight container in the fridge for up to 3 days. Not suitable to freeze.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces & Condiments
- Method: No-cook
- Cuisine: American-inspired