I made a Quick Homemade Ranch Dressing that slaps harder than anything in a jar and now every salad in my kitchen is officially outclassed.

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I’m obsessed with this Homemade Ranch Salad Dressing because it actually tastes like fresh herbs and not a jar. I love that tang and chill of 1/2 cup mayonnaise with the hit of garlic and fresh chives.

Quick Homemade Ranch Dressing when I need something fast, and it still feels like I cared about dinner. It’s cool on salads, loud on wings, and dangerously good as a dip for Spicy Chicken Bites.

I’ll admit I hoard bowls in the fridge. Simple, messy, addictive.

Try it once and you’ll start judging everything else in your fridge. No regrets, just leftover guilt.

Ingredients

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Mayonnaise: Rich, creamy backbone that makes the dressing cling to every bite.
Sour cream: Tangy, smooth boost that calms the mayo and adds body.
Buttermilk: Thin and tangy, it lightens things up — makes it pourable.
Parsley: Bright herb freshness, subtle green flavor you’ll actually notice.
Dill: Herbaceous, slightly sweet note that feels fresh and homemade.
Chives: Oniony freshness without big crunch, great little green pops.
Garlic: Pungent punch, wakes up the whole dressing when it’s fresh.
Onion powder: Easy onion flavor, no crunchy bits, just steady background taste.
Salt: Brings everything together, don’t skip it if you want flavor.
Black pepper: Tiny heat and bite that keeps it from being boring.
Lemon or vinegar: Basically a brightness booster, lifts the whole mix.
Sugar or cayenne: Small counterpoint—sweet or spicy tweak depending on mood.

Ingredient Quantities

1/2 cup mayonnaise

1/2 cup sour cream

1/2 to 3/4 cup buttermilk (start with 1/2 cup, thin to taste)

2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)

1 tablespoon chopped fresh chives (or 1 teaspoon dried chives)

1 clove garlic, minced (or 1/2 teaspoon garlic powder)

1/2 teaspoon onion powder

1/2 teaspoon salt, more to taste

1/4 teaspoon freshly ground black pepper

1 teaspoon lemon juice or white vinegar (optional, for brightness)

1/4 teaspoon sugar or pinch of cayenne (optional, to balance flavor)

How to Make this

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1. In a medium bowl stir together 1/2 cup mayonnaise and 1/2 cup sour cream until smooth and lump free.

2. Add 1/2 cup buttermilk to start, whisking to combine; if you want a thinner dressing add up to 3/4 cup total, a little at a time until it’s the consistency you like.

3. Stir in the herbs and aromatics: 2 tablespoons chopped fresh parsley (or 1 teaspoon dried), 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed), 1 tablespoon chopped fresh chives (or 1 teaspoon dried chives), and 1 clove garlic minced (or 1/2 teaspoon garlic powder).

4. Add the dry seasonings: 1/2 teaspoon onion powder, 1/2 teaspoon salt (taste and add more later if needed), and 1/4 teaspoon freshly ground black pepper.

5. If you want a little brightness add 1 teaspoon lemon juice or white vinegar, and for balance you can stir in 1/4 teaspoon sugar or a pinch of cayenne. Both are optional but they really lift the flavor.

6. Whisk everything vigorously for 30 to 60 seconds so the herbs get evenly distributed and the garlic flavors the base. If using dried herbs let the mix sit 10 minutes so they rehydrate.

7. Taste and adjust: add more salt, pepper, lemon/vinegar, or a splash more buttermilk to thin. Remember flavors mellow after chilling so err on the side of slightly brighter/saltier now.

8. Cover and refrigerate at least 1 hour for best flavor, overnight is even better. It will thicken slightly in the fridge; stir or whisk before serving.

9. Store in an airtight container for up to 1 week. If it separates, just shake or whisk to recombine.

10. Uses and hacks: use as a salad dressing, dip for veggies or wings, or thin with milk for a pourable version. For a lighter dressing swap half the mayo for plain Greek yogurt, but keep the herbs the same.

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. 1/4 and 1/2 cup measuring cups plus tablespoon and teaspoon set
4. Rubber spatula or spoon for scraping
5. Chef’s knife
6. Cutting board
7. Garlic press or small paring knife for mincing garlic
8. Airtight container for chilling and storage

FAQ

Q: How long will this ranch keep in the fridge?

A: Store in an airtight container for up to 1 week. Give it a sniff before using, and if it smells off or separates a lot, toss it.

Q: Can I make this dairy free or vegan?

A: Yes. Use vegan mayo and a dairy-free sour cream, and swap the buttermilk for unsweetened plant milk mixed with 1 teaspoon lemon juice or vinegar to mimic tang. Texture might be slightly thinner, so add more mayo if you want it thicker.

Q: What if I only have dried herbs?

A: Use 1 teaspoon dried parsley, 1 teaspoon dried dill, and 1 teaspoon dried chives in place of the fresh amounts. Dried herbs are more concentrated so use less. Let the dressing sit at least 30 minutes so the herbs hydrate and flavors meld.

Q: How do I make it thinner or thicker?

A: For thinner dressing, stir in more buttermilk, a tablespoon at a time, until you reach the pourable consistency. For thicker dip, add more sour cream or mayo in small amounts until it’s spoonable.

Q: Can I double the recipe and freeze it?

A: I do not recommend freezing dairy-based ranch. Texture changes and it can separate when thawed. Instead double the recipe and keep it in the fridge for up to a week.

Q: Any tips to make it taste brighter or less bland?

A: Add the optional 1 teaspoon lemon juice or vinegar for brightness, and a pinch of sugar or a tiny pinch of cayenne to balance the flavors. Also taste and adjust salt and pepper at the end, because different mayo and sour creams vary in saltiness.

The Best Homemade Ranch Salad Dressing Recipe Substitutions and Variations

Mayonnaise: swap for plain Greek yogurt (same creaminess but tangier, use full fat for best mouthfeel).
Sour cream: use softened cream cheese (blend until smooth) or more Greek yogurt if you want it lighter, it’ll be a bit thicker tho.
Buttermilk: make quick buttermilk by stirring 1/2 tablespoon lemon juice or white vinegar into 1/2 cup milk, let sit 5 minutes, then use; whole milk or even half and half works if you want richer dressing.
Fresh herbs (parsley, dill, chives): use 1 teaspoon each of dried herbs instead, or 1 tablespoon of Italian seasoning if you’re out of everything, but dried are less bright so taste and add more if needed.

Pro Tips

1. Chop herbs super fine and let the dressing sit at least an hour so the garlic and herbs mellow and meld. If you use dried herbs, give it 10 minutes before tasting so they rehydrate, otherwise it’ll taste kinda dusty.

2. Start with 1/2 cup buttermilk and only thin more after chilling. Flavors get blunter in the fridge, so don’t make it too mild now or it’ll be watery and bland later.

3. Brightness is everything. Add the lemon juice or vinegar a little at a time and taste. A tiny extra bit will wake it up. If it still feels flat, a pinch of sugar or cayenne fixes it fast.

4. For a lighter version swap half the mayo for plain Greek yogurt, but keep the herbs the same. Also, if it separates after storing, just whisk or shake it back together instead of tossing it.

The Best Homemade Ranch Salad Dressing Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Quick Homemade Ranch Dressing that slaps harder than anything in a jar and now every salad in my kitchen is officially outclassed.

Servings

servings

Calories

kcal

Equipment: 1. Medium mixing bowl
2. Whisk
3. 1/4 and 1/2 cup measuring cups plus tablespoon and teaspoon set
4. Rubber spatula or spoon for scraping
5. Chef’s knife
6. Cutting board
7. Garlic press or small paring knife for mincing garlic
8. Airtight container for chilling and storage

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/2 to 3/4 cup buttermilk (start with 1/2 cup, thin to taste)
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)
1 tablespoon chopped fresh chives (or 1 teaspoon dried chives)
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon salt, more to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon juice or white vinegar (optional, for brightness)
1/4 teaspoon sugar or pinch of cayenne (optional, to balance flavor)

Directions

In a medium bowl stir together 1/2 cup mayonnaise and 1/2 cup sour cream until smooth and lump free.
Add 1/2 cup buttermilk to start, whisking to combine; if you want a thinner dressing add up to 3/4 cup total, a little at a time until it’s the consistency you like.
Stir in the herbs and aromatics: 2 tablespoons chopped fresh parsley (or 1 teaspoon dried), 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed), 1 tablespoon chopped fresh chives (or 1 teaspoon dried chives), and 1 clove garlic minced (or 1/2 teaspoon garlic powder).
Add the dry seasonings: 1/2 teaspoon onion powder, 1/2 teaspoon salt (taste and add more later if needed), and 1/4 teaspoon freshly ground black pepper.
If you want a little brightness add 1 teaspoon lemon juice or white vinegar, and for balance you can stir in 1/4 teaspoon sugar or a pinch of cayenne. Both are optional but they really lift the flavor.
Whisk everything vigorously for 30 to 60 seconds so the herbs get evenly distributed and the garlic flavors the base. If using dried herbs let the mix sit 10 minutes so they rehydrate.
Taste and adjust: add more salt, pepper, lemon/vinegar, or a splash more buttermilk to thin. Remember flavors mellow after chilling so err on the side of slightly brighter/saltier now.
Cover and refrigerate at least 1 hour for best flavor, overnight is even better. It will thicken slightly in the fridge; stir or whisk before serving.
Store in an airtight container for up to 1 week. If it separates, just shake or whisk to recombine.
Uses and hacks: use as a salad dressing, dip for veggies or wings, or thin with milk for a pourable version. For a lighter dressing swap half the mayo for plain Greek yogurt, but keep the herbs the same.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.