This dressing is loaded with fresh green flavor — bright lemon juice, garlic-infused and onion-infused oils, and a generous handful of chopped chives and dill that give it that classic ranch tang without any heavy-handed seasoning blends. A touch of mustard powder and smoked paprika rounds things out with warmth and depth, while dried parsley adds an extra herby layer throughout. It whisks together in minutes and gets even better after a short chill in the fridge, letting all those herbs and infused oils really meld. Drizzle it over roasted vegetables, use it as a dip for crudités, or spoon it over a big leafy salad. It's a simple, flavorful staple that fits easily into an anti-inflammatory kitchen, and the extra chives on top make it look as good as it tastes.
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Use an anti-inflammatory vegetable oil like olive oil or avocado oil.
In a medium mixing bowl, whisk together the mayonnaise, sour cream, and milk until smooth and fully combined.
Add the lemon juice, garlic-infused oil, and onion-infused oil, then whisk again until evenly incorporated.
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