This Classic Homemade Ranch Dressing tastes so much better than store-bought and takes less than five minutes to make. It is so creamy and flavorful with buttermilk, sour cream, mayonnaise, fresh garlic, chives, dill, and parsley. I love to make this dressing and store it in the fridge for easy snacking with fresh veggies and dipping for wraps, chicken fingers, French Fries, and blooming onions.
You are going to love this quick and creamy buttermilk ranch dressing for all your salad, snacking, and dipping wants and needs. Fresh herbs really take this recipe over the top, but in a pinch, dried herbs will still produce a delicious result.
How to make Homemade Ranch Dressing
- Whisk together the mayo, buttermilk, and sour cream until smooth and creamy.
- Add the garlic, onion powder, chives, dill, and parsley. Season with salt and pepper to taste.
- Whisk in the lemon juice, adding more or less to taste.
Recipe tips for buttermilk ranch dressing
- Use fresh garlic and herbs whenever possible. Chop the herbs fairly fine. I know sometimes you can only purchase dried as I could only find dried chives at this time of the year.
- I like to chill the ranch for several hours to let all the flavors co-mingle, and the consistency gets to its finest.
- The lemon juice adds just a little bit of acidity, as does the buttermilk. Use 1-3 teaspoons depending on personal taste.
- Milk can be substituted for the buttermilk. Or make your own buttermilk by combining the milk with 1 teaspoon of lemon juice or vinegar. Let it sit for a few minutes before proceeding with the rest of the recipe.
- Store the dressing in an airtight container in the refrigerator for up to 6 days if the buttermilk and sour cream were fairly fresh.
Recipe Variations
- Avocado Ranch – add 1 small mashed avocado.
- Chipotle Ranch – add 1 finely minced chipotle pepper and 1 tablespoon adobo sauce. Canned chipotle peppers in adobo sauce can be found in the Hispanic section of your local grocery store.
- Sriracha Ranch – add 1-2 tablespoons of Sriracha Sauce or more or less to taste.
- Parmesan Peppercorn Ranch – add 1/4 cup fresh grated Parmesan Cheese, 1 1/2 teaspoons fresh ground tricolor pepper, and 1 teaspoon Worcestershire sauce
- Cilantro Lime Ranch – substitute cilantro for the parsley and lime juice for the lemon juice.
Try these soon!
Homemade Ranch Dressing
An easy classic creamy made from scratch Ranch Dressing Recipe prepared in less than five minutes. It tastes so much better than store-bought with all-natural ingredients.
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Servings: 1 cup
Calories: 1231kcal
Ingredients
- ⅔ cup mayonnaise
- ⅓ cup buttermilk
- ⅓ cup sour cream
- 2 cloves garlic pressed
- 1/4 teaspoon onion powder
- 1 tablespoon finely chopped fresh chives or 1 teaspoon dried
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
- 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
- kosher salt and fresh ground black pepper to taste
- 1-2 teaspoon fresh lemon juice
Instructions
- In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth and creamy.
- Add the garlic, onion powder, chives, dill, and parsley. Season with salt and pepper to taste.
- Whisk in the lemon juice, adding more or less to taste. Store in an airtight container in the refrigerator.
Notes
- Use fresh garlic and herbs whenever possible. Chop the herbs fairly fine. I know sometimes you can only purchase dried as I could only find dried chives at this time of the year.
- I like to chill the ranch for several hours to let all the flavors co-mingle, and the consistency gets to its finest.
- The lemon juice adds just a little bit of acidity, as does the buttermilk. Use 1-3 teaspoons depending on personal taste.
- Milk can be substituted for buttermilk. Or make your own buttermilk by combining the milk with 1 teaspoon of lemon juice or vinegar. Let it sit for a few minutes before proceeding with the rest of the recipe.
- Store the dressing in an airtight container in the refrigerator for up to 6 days if the buttermilk and sour cream were fairly fresh.
Nutrition
Calories: 1231kcal | Carbohydrates: 12g | Protein: 7g | Fat: 129g | Saturated Fat: 27g | Polyunsaturated Fat: 68g | Monounsaturated Fat: 29g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 1060mg | Potassium: 303mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1207IU | Vitamin C: 13mg | Calcium: 205mg | Iron: 1mg
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Tameka
Look at me saving money because I can now make my own ranch dressing at home! Danki mi Dushi
Fransic V
We don’t like buying dressings from the store anymore. It doesn’t take so much time and we make it taste better as well. Love this dressing and taste really good.
Beth Pierce
Thank you!
Sonia S
It’s great to know that it’s quick and easy to make at home, and I love the idea of keeping it in the fridge for a quick and tasty snack with fresh veggies or as a dipping sauce for various dishes. Thanks for sharing the recipe!
Michael
This homemade ranch is easy to make and delicious! I loved it on my salad but it is equally tasty as a dipping sauce for fried zucchini.