This recipe as written is for a thick, ranch dip that's great with veggies and wings. Modifications are included if you'd like to turn your dip into a more pourable dressing for your salad.
Combine all ingredients into a small bowl and stir to combine. For best results, let sit at least a half hour, but preferably overnight, in the refrigerator, before serving.
To make this dip into a dressing for salad, thin with half-and-half or whole milk until it is the consistency that you prefer for salad or dipping. I'd suggest starting with 2 tablespoons and increasing as needed from there, a tablespoon at a time.