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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 is really easy to make. And it is, without a doubt, the most kid-friendly of all the salad dressings out there.
This classic American recipe makes frequent appearances on salads (especially Wedge Salads) and as a dip for vegetables. It’s also served with fried foods like chicken tenders, Buffalo wings, onion rings, and French Fries. Don’t underestimate it’s ability to improve pizza, burgers, and sandwiches, too!
And while I’m not much of a food snob in general, I’m a Ranch Snob. I’ll pass on the room-temperature, store-bought ranch dressings with their fake, almost cheesy, taste. No thanks, Hidden Valley.
In a pinch, refrigerated Ranch dressings from the produce aisle are usually a safe bet. But nothing beats homemade.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
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.
- Sugar: A pinch of sugar makes the flavors pop, but it’s okay to leave it out.
Step-by-step 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, then drizzle and toss your salad with Ranch dressing to taste.
Recipe tips and variations
- Yield: This recipe makes about 1 ½ cups Ranch Dressing, enough for 12 servings, 2 tablespoons each.
- 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.
Recipe FAQs
This creamy condiment is originally invented in Alaska by Steve Henson, an African American from Nebraska. He flavored buttermilk with herbs and spices and gave it to his plumbing crews to spice up their food and keep them happy. Eventually, he retired in Santa Barbara with his wife on a ranch which he named The Hidden Valley.
Perfect with ranch dressing
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Ranch Dressing
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
- 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.
- Sugar: A pinch of sugar makes the flavors pop, but it’s okay to leave it out.
- Yield: This recipe makes about 1 ½ cups Ranch Dressing, enough for 12 servings, 2 tablespoons each.
- Storage: Store covered in the refrigerator for up to 4 days. If separation occurs, shake or whisk to recombine.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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!
You’re so welcome, Jean Louise! I’m glad you love this as much as I do! – Meggan
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
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.
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
Where did you get that jar that looks like it would fit canning lids?
Hi where did you get that pretty sajeped jar with the lid ? Not the pitcher … which you gave the link forÂ
Hi Hope, here it is on Target.com! $2.99 as of today (2/13/19).
https://goto.target.com/c/106671/81938/2092?u=https%3A%2F%2Fwww.target.com%2Fp%2Fbormiloli-rocco-13-5oz-quattro-stagioni-canning-bottle%2F-%2FA-50994901
Hi Rachel, is this the one you mean? Target.com:
https://goto.target.com/c/106671/81938/2092?u=https%3A%2F%2Fwww.target.com%2Fp%2Fbormiloli-rocco-13-5oz-quattro-stagioni-canning-bottle%2F-%2FA-50994901
Don’t forget chicken strips.Â
Is there anyway to make this “LITE” low-cal home made Ranch dressing?
Ok sounds great! Thanks!
How long will this last?
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!
Can I ask where you got this pitcher? Thanks! :)
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! :)