Cup Of Ranch Recipe

Combine base

In a medium mixing cup or small bowl (about 8–12 oz capacity) add 3 tablespoons mayonnaise and 3 tablespoons sour cream. Stir with a spoon or small whisk until smooth and homogenous.

Add buttermilk

Whisk in 3 tablespoons buttermilk a little at a time until the mixture reaches a pourable but still creamy consistency. Adjust with an extra teaspoon of buttermilk if you prefer thinner dressing.

Add herbs and seasonings

Add 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped fresh chives, 1 teaspoon dried dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix thoroughly so the dried and fresh herbs are evenly distributed.

Season and balance

Stir in 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon fresh lemon juice. Taste and, if the dressing is too tangy, add 1 teaspoon honey to balance. Adjust salt and pepper to taste.

Rest for flavor

Cover the cup or transfer the dressing to a small airtight container and refrigerate at least 20–30 minutes (up to 24 hours) to allow flavors to meld. If serving immediately, let sit at room temperature for 10 minutes and stir again.

Final consistency check

Before serving, stir and check consistency. If the dressing has thickened more than desired, whisk in up to 1 teaspoon additional buttermilk or water to reach your preferred pourable consistency.

Place the prepared 'Cup of Ranch' in a small serving cup or ramekin. Arrange carrot sticks, celery sticks, and chips or other vegetables on a plate around the cup for dipping. Serve chilled.