Ranch Dressing and Dip (Gluten-Free)

I have yet to find a good gluten-free ranch dressing.  I don't know what it is about ranch, but while some (Kraft and Publix, for example) are gluten-free, I just don't like the taste.  And ranch veggie dip?  Forget it. 

This dressing keeps for a few days in the refrigerator, so it's best made up in small, frequent batches.  I adapted it from this recipe, adding and adjusting the herb ratio. 

Ingredients
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
3/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Optional: 1 tablespoon buttermilk powder

Double the ingredient amount if using fresh instead of dried.

Whisk everything together very well and let sit in fridge for at least 1/2 hour. I've found this to be good for at least 3 days, but the garlic eventually takes over the flavor, battling the other spices to the death and screaming, "there can be only one!"