In a bowl, whisk together the sour cream, mayo, bbq sauce, dried dill, dried chives, garlic powder, onion powder, dried parsley, smoked paprika, salt, pepper, and lemon juice.
If you are serving it as a dip, skip the milk. If you are using it as a salad dressing, whisk in 2 to 3 tablespoons of milk until it is the consistency you like.
Best chilled covered for 4 hours or overnight.
Notes
Store the bbq ranch in an airtight container in the fridge for up to 2 weeks. I recommend storing it in a mason jar.You can use fresh herbs in place of dried but the ranch will go bad more quickly, typically after about 5 days.