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.
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.
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. 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.
Nutrition
Calories: 120kcal
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