Thoroughly rinse your fresh parsley, chives, and dill under cold water and pat them dry with paper towels. Using a sharp knife on a clean cutting board, finely chop all three herbs until they’re uniformly minced. The finer you chop them, the better they’ll distribute throughout your hidden valley ranch secret sauce ingredients.

Peel your garlic clove and either use a garlic press to mince it or grate it using a fine microplane. Once minced, chop the garlic through the herb mixture you just prepared. This technique helps the garlic blend seamlessly with the herbs and prevents any harsh garlic chunks in your finished sauce.

In a medium mixing bowl, add the 100g mayonnaise, 100g sour cream, and 30g Greek yogurt (or buttermilk if you prefer a thinner consistency). These dairy components create the signature creamy texture that makes ranch sauce so beloved.

Add your prepared herb-garlic mixture to the bowl along with the juice of half a lemon and 1 tsp of Maxi’s SPG seasoning. The lemon juice not only adds brightness but also helps preserve the vibrant green color of your fresh herbs.

Using a whisk or spoon, blend all the hidden valley ranch secret sauce ingredients together until completely smooth and uniform. Make sure there are no mayo or sour cream streaks remaining, and that the herbs are evenly distributed throughout.

Transfer your sauce to an airtight container and refrigerate for at least 30 minutes before serving. This resting time is crucial-it allows the herbs to infuse the creamy base, the garlic to mellow slightly, and all the flavors to meld into that signature ranch taste you’re craving.