Cooked - Dairy Queen Ranch Dressing Recipe - New Recipe

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Dairy Queen Ranch Dressing Recipe

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4.0

½ cup mayonnaise (or plant-based mayonnaise)

½ cup sour cream (or dairy-free sour cream)

2 tbsp fresh chives, finely chopped (or 2 tsp dried chives)

2 tsp fresh parsley, finely chopped (or ½ tsp dried parsley)

2 tsp fresh dill, finely chopped (or ½ tsp dried dill)

½ tsp garlic powder

½ tsp onion powder

¼–½ tsp salt, to taste

¼ tsp black pepper

2 tsp fresh lemon juice

¼–½ cup buttermilk (or oat milk/plant-based milk)

Prepare Your Base: Start by grabbing a medium-sized mixing bowl. Add in ½ cup of mayonnaise and ½ cup of sour cream. If you’re vegan or lactose-intolerant, simply swap these for plant-based mayonnaise and dairy-free sour cream.
Incorporate Fresh Herbs: Add the freshly chopped herbs-2 tablespoons of chives, 2 teaspoons of parsley, and 2 teaspoons of dill. Stir them gently into the creamy mixture.
Season with Spices: Sprinkle in ½ teaspoon each of garlic powder and onion powder. Next, add ¼–½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
Brighten with Lemon: Squeeze in 2 teaspoons of fresh lemon juice. Whisk everything together until smooth and uniform.
Adjust Consistency: Pour in ¼ cup of buttermilk (or full-fat oat milk for a vegan option) and whisk again. For a dip-like consistency, stop here. For a pourable salad dressing, slowly add more milk one tablespoon at a time.
Chill & Serve: Refrigerate for at least 1–2 hours before serving to allow the flavors to meld together.

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