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Creamy Herb Dressing

Steve Hunter

Yield: Yields about 2 cups, enough for 12 portions of salad.

This takes the basic ranch salad dressing one step further by incorporating a generous quantity of fresh herbs. Use a homemade mayonnaise if you like, but Hellmann’s works quite well here.


  • 1/4 small bunch dill, stems removed (about 1/4 cup loosely packed leaves)
  • 1/4 bunch flat-leaf parsley, stems removed (about 3/4 cup loosely packed leaves)
  • 1/4 bunch thyme, stems removed (about 2 Tbs. loosely packed leaves)
  • 1/2 bunch chives, coarsely chopped (1/3 cup)
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 Tbs. cider vinegar
  • 1/2 tsp. kosher salt; more to taste
  • 1/8 tsp. freshly ground black pepper
  • 3/4 tsp. hot sauce

Nutritional Information

  • Nutritional Sample Size about 3 Tbs.
  • Calories (kcal) : 110
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 1
  • Sodium (mg): 170
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1


  • In a food processor, combine the dill, parsley, thyme, and chives with the mayonnaise; process until the herbs are chopped. With the motor running, slowly pour in the buttermilk and then add the vinegar, salt, pepper, and hot sauce. Taste and adjust seasoning. Pour into a bottle or jar and refrigerate for up to 2 weeks.


Rate or Review

Reviews (3 reviews)

  • pokano | 06/27/2017

    I made this dressing with herbs from my garden. Delicious! Definitely a keeper.

  • sanni | 07/02/2012

    I love this recipe. Long time I've been looking for a great creamy dressing recipe and this is one everyone likes. I add a little more sugar and make it all in the blender since I make my own mayonnaise.

  • User avater
    tillerbear | 08/26/2009

    excellent dressing! I used dill vinegar since I didn't have cider. Wonderful fresh taste!

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