1 clove garlic
1/4 teaspoon kosher salt
1 cup real mayonnaise
1/2 cup plain greek yogurt
1/4 cup Italian flat-leaf parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Dash hot sauce
1/4 to 1/2 cup buttermilk (as needed for desired consistency)
Chop your fresh herbs. You can mince them really really small if you want a more "authentic" ranch texture. But I like to know mine is homemade, so I only chop them "regular small"
Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce.
Chill for a couple of hours before serving, thinning with more buttermilk if needed. When I made this, I omitted the buttermilk entirely for the first use - which was as a dipping sauce for the Zucchini Fries. Then I thinned it with buttermilk to use as salad dressing. This just gets better and better after letting the flavors meld and combine. You'll never go back to store bought - or packaged ranch again.