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Ranch Dressing Recipe
This no-cook, homemade Ranch Dressing Recipe brings together tangy buttermilk, garlic, and fresh herbs for the creamiest, most flavorful dip you can whisk up in minutes.
I first fell in love with ranch dressing back in the ‘80s—my mom would drizzle it over crisp iceberg lettuce at summer picnics. Fast-forward to today, and I still can’t resist that cool, herby bite. What makes this recipe unique is its balance: a hit of acidity from quality buttermilk, the richness of mayonnaise, plus bright parsley, dill, and chives. It’s healthier than many store-bought brands (about 120 calories per 2-tbsp serving, 11g fat, under 1g carbs) and endlessly versatile. Whether I’m hosting a backyard BBQ or packing kid-friendly lunchboxes, this creamy dressing never disappoints.
Why You’ll Love This Recipe
- Ready in under 10 minutes—no oven, no fuss.
- Custom thickness you control: pourable for salads or thick for veggie platters.
- Uses pantry staples: buttermilk, mayonnaise, garlic powder, fresh or dried herbs.
- Kid-approved sneak-in: veggies vanish in ranch swirl.
- Cost-effective—homemade costs about half of store brands (data from our reader survey).
- Perfect all year—zesty summer topping or cozy winter dip.
- Easily gluten-free and nut-free (check labels).
- Make-ahead friendly: flavors deepen if chilled overnight.
Ingredients
• 1 cup buttermilk (full-fat or low-fat; for dairy-free use soy or almond milk + 1 tsp lemon juice)
• ½ cup mayonnaise (Hellmann’s/Duke’s recommended for creaminess)
• ¼ cup sour cream or whole-milk Greek yogurt (adds tang)
• 1 tsp garlic powder (or 1 small clove fresh garlic, minced)
• ½ tsp onion powder
• 1 tbsp fresh chives, finely chopped (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• ¼ tsp salt, plus extra to taste
• ¼ tsp freshly ground black pepper
• Optional: 1 tsp cider vinegar or a squeeze of lemon juice for extra zip
(Tip: Whole-milk Greek yogurt will make the dressing ultra-creamy; dried herbs work in a pinch but fresh deliver a brighter flavor.)
Directions
- Whisk mayo and sour cream (or yogurt) in a medium bowl until smooth—no lumps.
- Stir in garlic powder, onion powder, salt, and pepper so every bite hits.
- Slowly pour in buttermilk while whisking; stop when you reach your favorite consistency. (For dipping, go thicker—skip the last splash.)
- Fold in chives, parsley, and dill. Here’s the thing: fresh herbs give that garden-fresh zing.
- Taste and tweak—add a pinch more salt or a dash of lemon juice if you like.
- Cover and chill at least 1 hour (up to overnight). Chilling lets flavors meld into creamy perfection.
- Give it a final stir, then drizzle on salad greens, dunk veggies, or slather on wraps.
Servings & Timing
Makes about 1½ cups (6–8 servings)
Prep Time: 10 minutes
Chill Time: 1 hour (or overnight for deeper flavor)
Total Time: about 1 hour 10 minutes
Variations
• Spicy Ranch: stir in ½ tsp cayenne or Sriracha for a kick.
• Greek-Style Ranch: replace sour cream with all Greek yogurt.
• Vegan Ranch: swap mayo for vegan mayo, use almond milk + vinegar.
• Avocado Ranch: mash ½ ripe avocado into the mix for extra richness.
• Ranch Verde: add chopped cilantro and a squeeze of lime.
• Dill Lover’s Ranch: double the fresh dill, reduce parsley slightly.
Storage & Reheating
Store in an airtight container in the fridge for up to one week—no freezer needed.
Since this is a cold dressing, there’s no reheating; just give it a quick stir before serving.
Make-ahead tip: whip up to 48 hours ahead; flavors deepen and texture stays smooth.
Notes
When testing, I found dried herbs made it a bit flat—fresh is always brighter. If you’re tight on time, use a mini food processor or immersion blender to speed things up. And you know what? Letting it rest overnight truly brings out those garlic and herb notes. If it seems too tangy in the morning, stir in a spoonful more mayo or yogurt.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: You can—just stir 1 tsp lemon juice or white vinegar into 1 cup milk and rest 5 minutes; it mimics buttermilk’s tang.
Q: How do I make ranch dressing thicker?
A: Reduce buttermilk by 2–3 tbsp or add more sour cream/Greek yogurt until you reach dip-consistency.
Q: Will this dressing keep well?
A: Yes—store in the fridge up to 7 days; always give it a stir before serving.
Q: My ranch tastes bland—what’s missing?
A: Fresh herbs or an extra pinch of salt usually do the trick; a squeeze of lemon juice can perk it right up.
Q: Can I use fresh garlic instead of powder?
A: Absolutely—use one small minced clove and let it mingle in the fridge to mellow.
Q: Is this recipe gluten-free?
A: Yes—ensure your mayo and powders are labeled gluten-free.
Q: What’s the calorie count per serving?
A: Roughly 120 calories per 2-tbsp serving, based on full-fat ingredients.
Q: Can I freeze ranch dressing?
A: Freezing isn’t ideal—the emulsion can separate; stick to refrigeration.
Conclusion
This homemade Ranch Dressing Recipe is your go-to for creamy, garlicky goodness—whether you’re drizzling it on a crisp garden salad or dunking crunchy veggies. Give it a whirl this week, then pop back and let me know how it turned out (or share your own riff!). And hey, if you adore this, you might also love my Creamy Spinach Artichoke Dip—it’s another herb-packed favorite around here. Enjoy!
Ranch Dressing Recipe
Ingredients
- 1 cup buttermilk full-fat or low-fat; for dairy-free use soy or almond milk + 1 tsp lemon juice
- 1/2 cup mayonnaise Hellmann’s/Duke’s recommended for creaminess
- 1/4 cup sour cream or whole-milk Greek yogurt adds tang
- 1 tsp garlic powder or 1 small clove fresh garlic, minced
- 1/2 tsp onion powder
- 1 tbsp fresh chives, finely chopped or 1 tsp dried
- 1 tbsp fresh parsley, chopped or 1 tsp dried
- 1 tbsp fresh dill, chopped or 1 tsp dried
- 1/4 tsp salt plus extra to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp cider vinegar or a squeeze of lemon juice Optional for extra zip
Instructions
- Whisk mayo and sour cream (or yogurt) in a medium bowl until smooth—no lumps.
- Stir in garlic powder, onion powder, salt, and pepper so every bite hits.
- Slowly pour in buttermilk while whisking; stop when you reach your favorite consistency. (For dipping, go thicker—skip the last splash.)
- Fold in chives, parsley, and dill. Here’s the thing: fresh herbs give that garden-fresh zing.
- Taste and tweak—add a pinch more salt or a dash of lemon juice if you like.
- Cover and chill at least 1 hour (up to overnight). Chilling lets flavors meld into creamy perfection.
- Give it a final stir, then drizzle on salad greens, dunk veggies, or slather on wraps.
