Homemade Ranch Dressing

This has to be the easiest Homemade Ranch Dressing recipe you can find! With a list of ingredients you can memorize in a pinch, this recipe will be one you go back to over and over again. Use your new found love as a salad dressing or follow my steps: dip absolutely everything and anything in it!

I’ve found myself sitting there, holding a chicken wing doused in this classic dressing, and thinking, “what is in here anyway?” Ranch a flavor we all recognize immediately, but most don’t know what the parts of the sum are comprised of. As one of North America’s most prized possessions, it still remains a bit of a mystery.

Today I’ve done the testing and I’ve recreated that nostalgic flavor. If I’m being honest, I way prefer this version to anything they sell at the grocery store. Not just that, but I’ve made it really easy to whip this up yourself. Just look at the recipe card! Now that’s a recipe you can simply glance at once before making.

Ingredients

Keep scrolling to the recipe card for full ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page.

• Mayo – Use a mild-flavored variety.
• Sour cream – Or Greek yogurt.
• Buttermilk – You can make your own buttermilk with 1/2 cup regular milk and 1/2 tbsp either white vinegar or lemon juice.
• Seasonings – Parsley, chives, dill, garlic powder and onion powder. I used the herbs dried but you can use fresh if you’d like.
• Salt & pepper – Season to taste.

How to make ranch dressing

1. Add all the ingredients to a bowl and mix well. Store in a sealable jar or bottle.

Feel free to adjust the amount of buttermilk called for in this recipe. Add less for a thicker, dip-consistency, ranch, or add more buttermilk to thin it out to make it easier for tossing into salads.

Why bother adding ranch to your grocery list when you can make your own from scratch with kitchen essentials and barely any effort? I’m all about making dressings from home. Without all the added sugar and preservatives, this is a much better (and tastier!) alternative.

What to serve with ranch dressing

Other than the obvious, drizzling this dressing over your salad, I can’t get enough of it as a dip! Here are some of my favorites to serve with a side of homemade ranch dip:

• Baked Parmesan Zucchini Crisps
• Air Fryer Mozzarella Sticks
• Fried Pickles
• Cheesy Chicken Fritters
• Sweet Chicken Bacon Bites
• Crispy Baked Salt & Pepper Wings
• Buffalo Wings

Storing

Transfer the dressing to a completely sealable jar or bottle. It will last in the fridge up to 1 week. This recipe will yield about 1 1/2 cups of dressing. If you’re not sure you can go through that much in a week, you can make smaller batches at a time.

I don’t recommend freezing your dressing. Freezing then thawing will impact the dressing potentially giving it an odd texture.

Looking for more store-bought favorites made at home?

• Homemade Mayonnaise
• Thousand Island Dressing
• Homemade Tzatziki
• Homemade Teriyaki Sauce
• Buffalo Sauce Recipe
• Easy Homemade Pesto
• Homemade Salsa
• Pizza Sauce Recipe

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Homemade Ranch Dressing

4.5 from 8 votes

Prep: 5 mins

Cook: 0 mins

Total: 5 mins

Author: Joanna Cismaru

Serves: 6

Print Pin Rate

This has to be the easiest Homemade Ranch Dressing recipe you can find! With a list of ingredients you can memorize in a pinch, this recipe will be one you go back to over and over again. Use your new found love as a salad dressing or follow my steps: dip absolutely everything and anything in it!

Ingredients

• ▢ ½ cup mayonnaise
• ▢ ½ cup sour cream
• ▢ ½ cup buttermilk
• ▢ ½ tsp dried parsley
• ▢ ½ tsp dried chives
• ▢ ½ tsp dried dill
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ½ tsp salt or to taste
• ▢ ½ tsp pepper or to taste

US Customary – Metric

Instructions

• Add all the ingredients to a bowl and mix well. Store in a sealable jar or bottle.

Recipe Notes

1. Recipe yields about 1 1/2 cups of dressing.
2. Nutritional information is per 1/4 cup.
3. Transfer the dressing to a completely sealable jar or bottle. It will last in the fridge up to 1 week. This recipe will yield about 1 1/2 cups of dressing. If you’re not sure you can go through that much in a week, you can make smaller batches at a time.
4. I don’t recommend freezing your dressing. Freezing then thawing will impact the dressing potentially giving it an odd texture.

Nutrition Information:

Calories: 178kcal (9%)Carbohydrates: 2g (1%)Protein: 1g (2%)Fat: 18g (28%)Saturated Fat: 5g (31%)Cholesterol: 20mg (7%)Sodium: 349mg (15%)Potassium: 54mg (2%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 165IU (3%)Vitamin C: 1mg (1%)Calcium: 44mg (4%)Iron: 1mg (6%)

Course:Salad Dressing

Cuisine:American

Keyword:ranch dressing

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