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 punch. A pinch of mustard powder and smoked paprika add depth and a subtle smoky warmth, while dried parsley rounds out the herb blend. Whisked until smooth and chilled for at least 30 minutes, it thickens up into a cool, tangy, herb-flecked dressing that's perfect for drizzling over crisp salads or using as a dip for fresh veggies. It's an easy make-ahead condiment that keeps well in the fridge, and it's a solid choice for a plant-based kitchen. Finish it with an extra sprinkle of fresh chives right before serving for the best color and flavor.
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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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