Mix the base: In a large bowl, combine the sour cream, buttermilk, and mayonnaise. Stir until smooth and creamy.
Add lemon juice: Stir in 1½ teaspoons of fresh lemon juice. You can add more later to adjust the tanginess and consistency.
Whisk in seasonings: Add garlic powder, onion powder, salt, pepper, parsley, dill, and chives. Whisk thoroughly until well blended.
Adjust as needed: Taste and adjust seasoning or lemon juice to preference. For a thinner dressing, add more buttermilk or lemon juice.
Store and chill: Pour into jars or squeeze bottles. Label with an expiration date one week from the prep date. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
💡 Tips & Serving Ideas
Let the ranch chill for a few hours to intensify flavor.
Use as a dip for fresh veggies, chicken wings, pizza crusts, or chips.
Swap dried herbs with fresh if available (double the quantity if fresh).
For a spicier version, add a pinch of cayenne or a dash of hot sauce.
