Rosemary Ranch Dressing Recipe – This simple ranch dressing is an update to the classic ranch dressing with fresh rosemary and spices and adds so much flavor to salads, chicken, and so many dishes!
While Buttermilk Ranch Dressing is definitely a favorite around my house, I’m so excited to share with you this twist I absolutely love – this Rosemary Ranch Dressing! Oh my heavens is it amazing!
It adds such a delicious, fresh flavor to salads, as a dip for veggies, to serve with chicken wings, ands soooo much more!
It starts with my favorite Buttermilk Ranch Dressing recipe that I’ve shared with you all many, many years ago. To my Ranch Dressing recipe, I add my chopped fresh rosemary and my seasoning mix that I love to toss into so many recipes! 🙂
Since this recipe includes fresh herbs, you’ll want to use it within the week.
If you’d like to store your Rosemary Ranch Dressing for longer than a week, replace the fresh ingredients with dried herbs and spices. You’ll want to use about half the measure of the fresh ingredients for the dried since dried herbs and spices have a more potent flavor. When I do this, I also like to make sure that I do have a little fresh rosemary on hand to give a quick garnish to the dressing for serving as it just adds a special touch and so much aroma to the dressing.
My dressing is on the thicker side and makes about 1 1/2 cups of dressing. If you’d like a thinner dressing, just add buttermilk by the tablespoon to the dressing to thin it to the consistency that you desire.
If you need more dressing, just increase the ingredients to the amount that you need and if you need less, you can decrease the ingredients as well.
I will say that this is one of the easiest and most delicious dressings to serve with chicken, turkey and of course, vegetables, and one that once you make it you’ll find all sorts of reasons why you just have to have it on hand! 🙂
Here’s my Rosemary Ranch Dressing recipe. I hope you love it as much as we do!
Rosemary Ranch Dressing Recipe
- ¼ cup buttermilk
- 1 cups mayonnaise
- ½ cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh dill, minced
- 1 tablespoon onion, minced
- 1 clove garlic, minced
- ⅛ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
- 1 teaspoon Stone House Seasoning
- Add all ingredients to a large bowl and whisk together until well combined. Store in an airtight container in the refrigerator for up to one week.
Nutrition information is automatically calculated, so should only be used as an approximation.