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Home » Dips and Sauces » Homemade Ranch Dressing

Homemade Ranch Dressing

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Dec 22, 2024
2 Comments
5 from 3 votes

Jump to Recipe Review Recipe

Creamy and flavorful, this homemade ranch dressing is perfect with raw or steamed veggies and salads. It's easy to make and ready in about 15 minutes (including measuring the ingredients). The result is superior to store-bought options.

Ranch dressing is served with fresh-cut vegetables.

I love thick and creamy dressings. They make fresh-cut veggies extra palatable! I enjoy blue cheese dressing and tahini sauce - both are wonderfully rich and flavorful. I especially enjoy homemade ranch dressing. Its flavor combination and creaminess make it extra pleasurable. Commercial varieties are inferior, not just in terms of flavor, but also because of their questionable list of ingredients.

Ingredients

The ingredients needed to make homemade ranch dressing.

You'll only need a few simple ingredients to make this dressing. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

  • Mayonnaise: I use avocado oil mayonnaise. Chosen Foods is a good brand.
  • Sour cream: I highly recommend using full-fat sour cream in this recipe.
  • Buttermilk: I make this dressing with low-fat buttermilk because it's widely available in grocery stores. But if you can find full-fat buttermilk, that's even better.
  • To season: Kosher salt, black pepper, garlic powder, onion powder, dried chives, dried dill, and dried parsley.

Variations

  • You can make this dressing with fresh herbs instead of dried ones, although the classic recipe is made with dried herbs. You can use fresh parsley, chives, dill, and minced garlic. If opting for fresh herbs, mince them finely and use a tablespoon of each.
  • The dressing as made here is quite thick, so if you'd like it thinner for a salad, add a bit more buttermilk - start with two extra tablespoons.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this dressing:

Add all the ingredients to a medium bowl and whisk until smooth. I start mixing them with a rubber spatula and then switch to a hand whisk.

The dressing was whisked until smooth.

You can use the dressing immediately, or let it rest covered in the fridge for an hour or so to allow the flavors to meld. Serve as a dip with fresh-cut veggies or as a rich and creamy salad dressing.

Transferring the dressing to a serving bowl.

Expert Tip

This dressing is excellent right after you've mixed it, so you can definitely serve it right away. But if you let it rest in the fridge, covered, for an hour or so, allowing the flavors to meld, it gets even better. Just remember to give it another whisk before using it.

Recipe FAQs

Can I use Greek yogurt instead of sour cream?

Yes, although sour cream tastes better. If you opt for yogurt, make sure it's thick, strained Greek yogurt (or skyr), and use a full-fat version.

I don't have buttermilk on hand. What can I use?

You can use ½ cup of whole milk and add a teaspoon of vinegar or fresh lemon juice.

Can I skip the mayo and use just sour cream?

Yes, but it won't be the same. Mayonnaise gives this dressing its distinct flavor and is also responsible for its thickness and creaminess.

Serving Suggestions

There are several ways you can use this tasty dressing:

  1. As a dip for fresh-cut veggies.
  2. As a dip for lightly steamed veggies, including steamed broccoli, steamed carrots, and steamed asparagus.
  3. As a salad dressing. It pairs particularly well with Cobb salad. Even though the dressing is quite thick, I find that it works well as a salad dressing. But you can always add 1-2 tablespoons of buttermilk if you want to thin it out.
  4. It makes a great dip for buffalo wings or buffalo cauliflower - just as good as the traditional blue cheese dressing.
  5. Use it as a dip for chips and fries, including jicama fries, zucchini fries, and eggplant chips.
  6. It's great with chicken nuggets and chicken tenders!
  7. Add it to a lettuce sandwich.

Storing Leftovers

You can store this dressing in an airtight container in the fridge for up to a week. Stir it each time you use it, and add a little more buttermilk if it becomes too thick. I don't recommend freezing this dressing.

Ranch dressing is served with vegetables.

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Recipe Card

Ranch dressing is served with fresh-cut vegetables.
5 from 3 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Homemade Ranch Dressing

Creamy and incredibly flavorful, this homemade ranch dressing is perfect with raw or steamed veggies and salads.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Servings: 12 servings
Calories: 92kcal
Author: Vered DeLeeuw
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Ingredients

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper - freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried chives
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley

Instructions

  • In a medium bowl, combine the mayonnaise, sour cream, buttermilk, kosher salt, black pepper, garlic powder, onion powder, dried chives, dried dill, and dried parsley.
    Combining the dressing ingredients in a bowl.
  • Whisk with a hand whisk until smooth.
    The dressing was whisked until smooth.
  • Serve immediately, or cover and refrigerate the dressing for an hour to allow the flavors to meld.
    Transferring the dressing to a serving bowl.

Notes

  • This dressing is excellent right after you've mixed it, so you can definitely serve it right away. But if you let it rest in the fridge, covered, for an hour or so, allowing the flavors to meld, it gets even better. Just remember to give it another whisk before using it.
  • You can make this dressing with fresh herbs instead of dried ones. You can use fresh parsley, chives, dill, and minced garlic. If opting for fresh herbs, mince them finely and use a tablespoon of each.
  • The dressing as made here is quite thick, so if you'd like it thinner for a salad, add a bit more buttermilk - start with two extra tablespoons.
  • You can store this dressing in an airtight container in the fridge for up to a week. Stir it each time you use it, and add a little more buttermilk if it becomes too thick. I don't recommend freezing this dressing.

Nutrition per Serving

Serving: 2 tablespoons | Calories: 92 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 2 g | Sodium: 167 mg | Fiber: 1 g | Sugar: 1 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. Melissa P says

    December 29, 2024 at 2:17 pm

    5 stars
    Love this dressing and it's so much better for you than store bought. I use it with your delicious chicken cobb salad.

    Reply
    • Vered DeLeeuw says

      December 30, 2024 at 10:11 am

      Glad you like it, Melissa!

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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