1 cup Duke's mayonaise
1/2 cup sour cream
~1/4 cup fresh flat leaf parsley
~1/4 cup fresh dill
handful of fresh chives, rough chop
1 tsp. white vinegar
1 clove garlic, minced and smashed into a puree
1 tsp. worcestershire sauce
healthy dash of Tabasco (or your favorite hot sauce)
1/4 cup 2% organic milk (or 1/2 cup for thinner dressing)
dash of paprika
Put everything into the food processor and combine on low.
Taste for adjustments
I think this is a good base recipe, but some people may prefer more or less of certain flavors in their ranch dressing. Store in a mason jar.
Add more or less herbs according to your taste. I like the herb flavoring, so I tend toward a little more of those.
Notes: After a day in the fridge my dressing was pretty thick. It still tasted good, but next time I may add a little more milk to thin it out. I think I was a little hesitant to make it too watery. Oops! But still delicious!