This Ranch Dressing Recipe is rich, creamy, and bursting with fresh herbs—forget the bottled stuff, you’ll never go back!
Make Your Own Ranch Dressing!
This Homemade Ranch Dressing recipe is way better than store-bought! Here’s why:
- Fresher ingredients: Real lemon juice, good olive oil, and fresh herbs give it the best flavor.
- No fake stuff: Bottled dressings have additives. Making your own means you know exactly what’s in it.
- Make it your way: Want it tangier, creamier, or with more herbs? You’re in control.
Quick Tip
How To Make Ranch Dressing
Making Ranch Dressing is easy! All you need are a few basic ingredients and a bowl—no special equipment or skills required. Just mix everything together, adjust the flavors to your liking, and it’s ready in mins!
Ranch Dressing Recipe Ingredients
- Sour cream: Full-fat has the best flavor, but fat-free works.
- Buttermilk: Use more for a thinner consistency, less for a thicker dip.
- Mayo: A good brand makes a difference (I recommend Hellman’s/Best Foods®).
- Fresh herbs: Parsley, dill, and chives give it fresh flavor. All three are great, but if using only two, go with dill and chives.
- Garlic powder: Brings a savory kick.
- White wine vinegar or lemon juice: A splash of acidity brightens everything.
- Olive oil: Try to use a good extra-virgin olive oil.
How To Use Ranch Dressing Recipe
I know people who put ranch on just about everything! Here are a few ways you can use it:
- Salad dressing: Toss with green, pasta, or potato salads.
- Dip: Serve with veggies, chips, or crackers.
- Condiment: Spread on sandwiches or wraps for creaminess.
- Marinade: Mix with oil and lemon juice for chicken or shrimp.
- Sauce: Drizzle over roasted vegetables or potatoes.
- Pizza: Perfect for dipping hot, cheesy slices.
- Buffalo wings: The ultimate dipping sauce.
- Rice bowls: Drizzle over rice or grain bowls.
Recipe Tips
Here are a few tips to help you make the best homemade Ranch Dressing recipe:
- Use fresh herbs: Fresh, finely chopped herbs give the best flavor.
- Adjust thickness: Too thick? Add buttermilk. Too thin? Mix in sour cream or mayo.
- Taste and fix: Add more salt, pepper, or lemon juice if needed.
- Let it sit: Rest for 30 mins to boost flavor.
- Try new flavors: Mix in different herbs to find your favorite.
Storage
Leftovers?
Keeping homemade Ranch Dressing fresh is simple! Here’s what to know:
- Container: Store in an airtight jar or container with a tight lid.
- Fridge life: Lasts 5-7 days in the refrigerator.
- Thinning: If it thickens, stir in a little extra buttermilk.
Use Homemade Ranch In:
- Ranch Potato Salad with bacon and Cheddar
- Garden Salad with tomatoes and croutons
- Buffalo Chicken Lettuce Wraps with quinoa
- Wedge Salad with cherry tomatoes
- Turkey Avocado Wraps with bacon
Ranch Dressing Recipe
Ready to level up your dressing? This homemade Ranch is a game-changer, packed with fresh herbs and the best ingredients for a flavor burst in every bite!
Equipment
Ingredients
- 1/2 cup sour cream
- 1/4 cup buttermilk plus more as desired
- 1/4 cup mayo see note 1
- 1 tablespoon fresh dill finely minced, see note 2
- 1 tablespoon chives finely minced
- 1 tablespoon parsley finely minced
- 1/4 teaspoon garlic powder
- 2 teaspoons white wine vinegar or lemon juice
- 2 teaspoons olive oil
- Salt and pepper
Instructions
- In a medium bowl, combine all the ingredients. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/8 teaspoon pepper).
- Taste dressing and adjust to preference. If you’d like a thinner dressing, add more buttermilk, 1 tablespoon at a time, until it’s the desired consistency. Add more lemon juice for more acidity, more salt/pepper, etc. until flavors are vibrant!
- Cover and chill dressing (it tastes even better after about half an hour!). Use as desired, stirring before using, and returning leftovers to the fridge.
Recipe Notes
Note 1: Use a good mayo; the better the mayo, the better the dressing will taste. I love Hellman’s/Best Foods®.
Note 2: I love the blend of all 3 herbs in this dressing best (measured after finely minced), but you can use just 1 or 2 for a more subtle flavor. If one of the herbs listed isn’t your favorite, replace it with cilantro. When it comes to parsley, use flat-leaf Italian parsley, not curly; it’s more flavorful. Finely mince the herbs to ensure they’re well integrated into the dressing.
Storage: Dressing lasts up to a week in an airtight container in the fridge.
Nutrition
Serving: 1serving | Calories: 91kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I just tried this ranch dressing recipe, and it’s amazing! The flavors are spot on, and it’s super easy to make.
So thrilled to hear this! Thanks!
I’ll never purchase store-bought ranch dressing again!! Love all of your recipes. Keep them coming!
This made my day! So thrilled to hear this! Thanks Teresa! 🙂