Creamy and flavorful, this homemade ranch dressing is perfect with raw or steamed veggies and salads. It's easy to make and ready in 15 minutes.
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 are unparalleled. Commercial varieties are inferior, not just in terms of flavor, but also because of their questionable list of ingredients.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Mayonnaise: I use avocado oil mayonnaise. Chosen Foods is a good brand.
- Sour cream: I highly recommend using full-fat sour cream.
- 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.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
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.
Love this dressing and it's so much better for you than store bought. I use it with your delicious chicken cobb salad.
Melissa P
Read more comments
Love this dressing and it's so much better for you than store bought. I use it with your delicious Recipe Tips
- 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, 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.
Recipe FAQs
Yes, but sour cream tastes significantly better. If you opt for yogurt, make sure it's thick, strained Greek yogurt (or skyr), and use a full-fat version.
You can use ½ cup of whole milk and add a teaspoon of vinegar or fresh lemon juice.
Yes, but it won't be the same. Mayonnaise gives this dressing its distinct flavor and is also responsible for its thickness and creaminess.
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.
Serving Suggestions
There are several ways you can use this dressing:
- As a dip for fresh-cut veggies.
- As a dip for lightly steamed veggies, including steamed broccoli, steamed carrots, and steamed asparagus.
- It makes a great dip for buffalo wings or buffalo cauliflower - just as good as the traditional blue cheese dressing.
- Use it as a dip for chips and fries, including jicama fries, zucchini fries, and eggplant chips.
- It's great with chicken nuggets and chicken tenders!
- Add it to a lettuce sandwich.
- Use it as a salad dressing. Even though it is thick, I find that it works well as a salad dressing. But you can add 1-2 tablespoons of buttermilk to thin it out. The photo below shows a salad made with leftover flank steak and dressed with this dressing.
Recipe Card
Homemade Ranch Dressing
Video
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.
- Whisk with a hand whisk until smooth.
- Serve immediately, or cover and refrigerate the dressing for an hour to allow the flavors to meld.
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
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Disclaimers
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.
Melissa P says
Love this dressing and it's so much better for you than store bought. I use it with your delicious chicken cobb salad.
Vered DeLeeuw says
Glad you like it, Melissa!