Ranch-Style Salad Dressing

Store in an airtight container in the refrigerator. Homemade versions keep about 1 week. Commercial bottled dressings have longer shelf lives—check the label.

Make it at home by mixing mayo or sour cream with buttermilk, minced garlic, onion powder, dill, chives, and parsley for fresher flavor.

Thin it out with more buttermilk or milk for a pourable dressing; keep it thick for a dip.

Let homemade dressing sit in the fridge for 30 minutes before serving so flavors meld.

Use it beyond salads: as a dip for veggies, a topping for baked potatoes, or a sauce for grilled chicken.

Crisp greens (romaine, iceberg, mixed greens)

Raw vegetables (carrots, celery, cherry tomatoes, cucumbers)

Roasted or baked potatoes

Grilled chicken, steak, or fish

Buffalo wings or fried vegetables (as a cooling dip)

Using bottled dressing straight from the fridge without shaking—separation is normal.

Oversalting homemade batches; taste as you go since mayo and buttermilk already contain salt.

Storing in a warm pantry; ranch dressing contains dairy and spoils quickly at room temperature.