Heavenly basil ranch

An ode to Rhonda’s Ranch dressing — the classic and versatile American condiment. Perfect for dipping, topping and dressing!

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Prep Time 5

Resting time 30

Servings: 8

Course: Condiments

Cuisine: American

1/2 cup good quality sour cream
1/2 cup homemade mayo or clean grocery brand (mayo recipe link in the notes section)
1/2 Tbsp fresh lemon juice
1 small handful fresh basil leaves washed, dried and roughly chopped (or 1 tsp + dried basil)
2 Tbsp Italian parsley roughly chopped (or 1 tsp dried)
1 Tbsp fresh dill roughly chopped (or 1 tsp dried)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher salt
Fresh cracked pepper to taste
1 dash Tabasco optional

Place all ingredients into a small food processor and blend until all the herbs are finely chopped and everything is well combined.
Pour the ranch into a serving bowl or bottle and place in the fridge so all those ingredients can get cozy with each other. About 30 minutes does the trick, but go longer if you have the time. This recipe makes a little over 1 cup and lasts about 5 days in the fridge.

If you’d like a thicker ranch, omit the lemon juice.

I’d love to hear how you experimented with this one and if it’s become a staple in your home.

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