Lemon Pepper Ranch Dressing
Make this easy lemon pepper ranch dressing with pantry staples—no dill required! Great on wings, pizza, salads, and anything else you dip or drizzle.
Equipment
- Normal Kitchen Utensils
Ingredients
- 1/2 C Sour Cream Or Plain Greek Yogurt
- 1/2 C Buttermilk
- 1/2 C Mayonnaise
- 1 Tbsp SALT-FREE Lemon Pepper See Notes
- 1 tsp Dried Parsley Or 1 Tbsp Minced Fresh Parsley
- 1/2 tsp Garlic Powder Or 1 Clove Minced Garlic
- 1/2 tsp Onion Powder Or 2-3 Tbsp Minced Onion or Shallot
- 1-2 Dashes Vinegar-Based Hot Sauce (Optional) For An Extra Zing
- 1/4 tsp Salt Plus More to Taste
Instructions
- Mix everything together and chill in the refrigerator for at least two hours. It's as simple as that!1/2 C Sour Cream, 1/2 C Buttermilk, 1/2 C Mayonnaise, 1 Tbsp SALT-FREE Lemon Pepper, 1 tsp Dried Parsley, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/4 tsp Salt, 1-2 Dashes Vinegar-Based Hot Sauce
- Give it a stir before serving. Use this anywhere you like ranch dressing.
Notes
Lemon Pepper: salt-free lemon pepper lets you control the salt content. The majority of the lemon pepper I have seen, that contains salt, uses a lot of salt...it is really more like a flavored salt. So you ultimately get your dish too salty before you get the full flavor of the lemon and the pepper. For that reason, use salt-free.
Dressing thickness: the unaltered version of this recipe makes a thinner ranch. More like a dressing than a dip. If you want to thicken it, sub some of the buttermilk with additional sour cream. Instead of 1/2 C buttermilk, try 1/4 C buttermilk and an additional 1/4 C of sour cream.