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Ranch Dressing in a clear glass dish on a countertop.
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Ranch Dressing Recipe

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!
Course Pantry
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings (2 tbsp each)
Calories 82kcal

Ingredients

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 1/2 teaspoon salt and 1/4 teaspoon pepper). Chill until serving time and whisk to recombine before serving.

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 1/2 cup milk and 1 1/2 teaspoons 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 1/2 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: 2 tbsp | Calories: 82kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 72mg | Potassium: 28mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.1mg