Pressure Cooker Homemade Ranch Dressing
Quick and easy ranch dressing made in the pressure cooker, perfect for salads and dips.
Equipment
- 1 Mixing bowl large
Ingredients
Ingredients
- 1/2 cup sour cream or whole milk Greek yogurt
- 1/4 to 1/2 cup mayonnaise thickens things up
- 2 to 4 tablespoons buttermilk or any milk
- 1 teaspoon dried dill that herb flavor that screams ranch
- 1 teaspoon fresh lemon juice for that tangy zing
- 1 teaspoon distilled white vinegar for that tangy zing
- 1/2 teaspoon garlic powder essential savory notes
- 1/4 teaspoon onion powder essential savory notes
- 1/4 to 1/2 teaspoon sea salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon chopped fresh chives optional
- 1 tablespoon fresh dill optional
Instructions
Instructions
- Combine sour cream, buttermilk, and mayonnaise in a mixing bowl. Whisk together until smooth.
- Stir in dried dill, garlic powder, onion powder, distilled white vinegar, and fresh lemon juice. Whisk until smooth.
- Season with salt and freshly ground black pepper to taste. Adjust as needed.
- Optional: Stir in chopped fresh dill and chives if desired.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Give the dressing one last stir before serving.
- Enjoy as a salad dressing or dip for veggies, pizza, or roasted potatoes.
Notes
Store leftover ranch dressing in an airtight container in the fridge for up to 5 days. Add a splash of milk or buttermilk if it thickens too much. Freezing is possible but may affect texture.