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This made-from-scratch Ranch Dressing is thick, creamy, and packed with fresh herbs, just the way you and your vegetables want it. It’s perfect for dipping, dressing, and tossing!

Homemade Ranch dressing in a clear glass bottle.

Homemade Ranch is really easy to make. And it is, without a doubt, the most kid-friendly of all the salad dressings out there.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Ranch Dressing Recipe

Recipe ingredients

Ranch dressing ingredients.

Ingredient notes

  • Buttermilk: I love the little containers of everlasting powdered buttermilk, but don’t use that here. Use the real thing or make your own buttermilk with milk and lemon juice or vinegar.
  • Red onion: A minced shallot would work too.
  • Lemon juice: Or substitute lime juice, white vinegar, cider vinegar, or even red or white wine vinegar.
  • Sugar: A pinch of sugar makes the flavors pop, but it’s okay to leave it out.

Instructions

  • In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, chopped parsley and dill, lemon juice, red onion, garlic, a pinch of sugar, and salt and pepper to taste. Chill until serving time.
Ranch dressing being poured over a garden salad.

Recipe tips and variations

  • Storage: Store covered in the refrigerator for up to 4 days. If separation occurs, shake or whisk to recombine.
  • Chipotle ranch: Mix adobo sauce to taste for a smoky, spicy flavor (start with a teaspoon or two and go from there!). If you love spicy, you can process the dressing in a blender with 1 or 2 whole chipotle chiles until smooth.
  • Low-fat ranch: Substitute equal amounts of nonfat buttermilk, nonfat sour cream, and low-fat mayonnaise (do not use nonfat mayonnaise because it’s too sweet). Increase the amount of lemon juice to 2 tablespoons and add more pepper if needed (I increase it to ½ teaspoon).
  • Bacon ranch: Mix in 2 tablespoons of chopped cooked bacon before chilling.

Perfect with ranch dressing

Homemade Ranch dressing in a clear glass bottle.

Ranch Dressing

This made-from-scratch Ranch Dressing recipe is thick, creamy, and packed with fresh herbs, just the way you and your vegetables want it. It's perfect for dipping, dressing, and tossing!
5 from 7 votes
Prep Time 5 mins
Total Time 5 mins
Servings 12 servings (2 tbsp each)
Course Pantry
Cuisine American
Calories 82

Ingredients 

  • 1/2 cup buttermilk (see note 1)
  • 1/2 cup mayonnaise
  • 6 tablespoons sour cream
  • 1 tablespoon red onion minced (see note 2)
  • 1 tablespoon fresh dill minced
  • 1 tablespoon fresh parsley minced
  • 1 clove garlic minced
  • 1 teaspoon fresh lemon juice
  • Pinch sugar (see note 3)
  • Salt and freshly ground black pepper

Instructions 

  • In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, red onion, dill, parsley, garlic, lemon juice, sugar, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Chill until serving time and whisk to recombine before serving.

Recipe Video

Notes

  1. Buttermilk: I love the little containers of everlasting powdered buttermilk, but don’t use that here. Use the real thing or make your own buttermilk with milk and lemon juice or vinegar.
  2. Red onion: A minced shallot would work too.
  3. Sugar: A pinch of sugar makes the flavors pop, but it’s okay to leave it out.
  4. Yield: This recipe makes about 1 ½ cups Ranch Dressing, enough for 12 servings, 2 tablespoons each.
  5. Storage: Store covered in the refrigerator for up to 4 days. If separation occurs, shake or whisk to recombine.

Nutrition

Serving: 2tbspCalories: 82kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 75mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 91IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Best homemade ranch I have ever tasted! Consistancy is perfect and tastes even better the longer it marinates. Thank you so much for waking up my salads!5 stars

  2. Hello!
    Would homemade buttermilk be ok in this recipe? It’s been so long since I’ve purchased buttermilk I can’t remember if there’s a consistency difference.

    Thanks!
    Brenda

  3. Hello, I was on your page about the powdered ranch dressing and was quite confused. I want to make homemade ranch, like for salads. Thank You for replying back and this link.

  4. Hello Meggan, Do you happen to have a Delicious Copy Cat Orange Chicken Dressing from Cheese Cake Factory or one that is similar? I love there Orange Chicken Dressing. I order there Chicken Littles and toss them in the Orange Chicken Dressing. It’s Delicious!!! There Chicken Littles are spicy with a Cajun seasoning. Really Yummy!
    I’m going to make your Cajun seasoning and your Homemade Ranch Dressing.
    Thank you for sharing your recipes.
    Have a blessed day.
    Peace

    1. Hi where did you get that pretty sajeped jar with the lid ? Not the pitcher … which you gave the link forΒ 

    1. Hi Amy! 4 days in the refrigerator per standard CDC guidelines for leftovers. It’s possible it would last longer, maybe a week, and if separation occurs you can just shake or stir to recombine. However, I feel most comfortable saying 4 days. Thank you!

    1. Amazon.com of course – that’s where I get everything! :) Here is a link if you want to check it out! http://amzn.to/1T0zft3
      This is an affiliate link. If you’d rather not shop through an affiliate link, just search for “Anchor Hocking Cruet” and you should be able to find it! :)