Ranch Dressing Recipe

This homemade ranch dressing recipe is so easy to make and tastes so much better than store-bought!

Mayonnaise, sour cream, and a handful of herbs and seasonings are all you need to make your own ranch dressing that has a fresh bright flavor.

Ingredients Tips For Ranch Dressing

• Mayonnaise: Mayonnaise is the base for this recipe. Lighter versions of mayonnaise can be used, but it will change the flavor as the fat is often replaced with sugar.
• Sour Cream: Sour cream adds a bit of tang—it can be replaced with Greek yogurt.
• Seasonings: Onion powder and garlic powder add the base of flavor to this dressing.
• Herbs: This recipe can be made with either fresh or dried herbs. I like to use fresh if possible, but dried herbs make this an easy anytime kind of dressing.

Variations: Ranch dressing is so easy to customize! For a pop of nutrition, turn it into avocado ranch or chipotle ranch for a zesty version. Bacon crumbles turn up the flavor. For a tangier kick, try a splash of pickle juice or chopped jalapenos from a jar.

How to Make Ranch Dressing

1. Whisk all ingredients together in a bowl except milk (full recipe below).
2. Add milk a tablespoon at a time until desired consistency is achieved.

Chill for 30 minutes before using.

Ways to Use Ranch

Ranch dressing is a favorite float, and the sky’s the limit to the ways to use it!

Storage

Keep leftover ranch dressing in a tightly covered cruet or jar in the refrigerator for up to 10 days. Check the expiration date on your dairy ingredients as a guide.

Did you make this homemade Ranch Dressing Recipe? Leave a comment and a rating below!

4.98 from 43 votes↑ Click stars to rate now!
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Ranch Dressing Recipe

This copycat of the Hidden Valley classic is creamy, savory, and always popular as a dip, salad dressing, or spread.

Prep Time 10 minutes minutes

Chill time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 tablespoons

• In a medium bowl, whisk together mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, pepper, and salt.

• Add milk or buttermilk, 1 tablespoon at a time, to reach the desired consistency. Taste and season with additional salt and pepper if desired.

• Refrigerate at least 30 minutes before serving.

To lighten up calories,  swap sour cream with non-fat Greek yogurt. Reduced fat mayonnaise is sweet, and not recommended for this recipe.
Variations:  cracked black pepper, Italian herbs, Taco seasoning or other spice blends. 
To make a creamy dip: Eliminate the milk or buttermilk.
 

4.98 from 43 votes

Serving: 1tablespoons | Calories: 137 | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 134mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Dressing

Cuisine American

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