Difficulty Medium
Cook Time 5 min
Heat None
A bright, herby twist on classic ranch that combines cooling dill with punchy chimichurri flavors. Perfect for drizzling on tacos, dipping veggies, or slathering on grilled chicken.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1/2 cup mayo or Greek yogurt 1/4 cup sour cream 2 tablespoons heavy cream 1 tablespoon ranch seasoning 2 tablespoons fresh dill, chopped 4 cloves garlic, minced 2 tablespoons red onion, finely diced 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 2 tablespoons red wine vinegar 1 tablespoon lemon juice 2 tablespoons olive oil 1/2 teaspoon red pepper flakes 1/2 teaspoon cracked black pepper Directions 1 Finely chop the fresh dill, parsley, and cilantro. Mince the garlic and dice the red onion as small as possible. 2 In a medium bowl, combine the mayo (or Greek yogurt), sour cream, heavy cream, and ranch seasoning. Whisk until smooth. 3 Add all the fresh herbs, garlic, red onion, red wine vinegar, lemon juice, and olive oil. Stir well to combine. 4 Season with red pepper flakes and cracked black pepper. Taste and adjust seasoning as needed. 5 Cover and refrigerate for at least 30 minutes to let the flavors meld together before serving.
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