Make cool and creamy ranch dressing at home with a classic buttermilk, sour cream, and mayo base, plus fresh dill, chives and parsley. It only takes 5 minutes and it's perfect to serve with all of your favorite spicy dishes.
Ranch dressing, my friends. When you cook spicy food as often as I do, you want a good cooling sauce to help quell the fire. Every culture does this. India has raita. Greece has tzatziki sauce. In America, we have ranch.
Ranch dressing is served up here on everything from chicken wings to fried foods to pizza and as part of a veggie tray.
The issue is much of what you get in restaurants or from the grocery store is thin and watery, often tastes like it's been sitting there a while. You won't have those issues when you make it at home. It takes only 5 minutes, and once you try it, you'll never want the bottled stuff again.
We're talking buttermilk, sour cream, mayo, fresh dill, chives, and parsley, gorgeous garlic, squeeze of lemon. It's cool and creamy and herby, perfect as a salad dressing for sure, but just what you need for your spicy pairings. You can make it as thick or as pourable as you want.
Let me show you how to make ranch dressing at home.
Ranch Dressing Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Mayonnaise. Use your favorite. I love Duke's Mayo for the flavor. It will definitely impact your final dressing.
- Sour cream. Lightens it up a bit and adds tang factor. Mexican crema is another great option. You can use full-fat plain Greek yogurt for even lighter.
- Buttermilk. For this recipe, it adds more tang and acidity. No buttermilk? Stir a tablespoon of white vinegar or lemon juice into a cup of milk and let it sit 10 minutes.
- Fresh dill, chives and parsley. Fresh herbs are best for homemade ranch, but you can use dried if needed. See the recipe card notes for the proper ratios.
- Garlic. I'm using garlic two ways - Fresh and Dried. Fresh grated garlic adds more of that pungency I love, while dried gives it to you more subtly in the background. Feel free to use one or the other, but I highly recommend trying it with both. It's my favorite way.
- Onion powder. I prefer powder to fresh as fresh onion can taste a bit harsh with a longer rest. It's something Patty notices.
- Lemon juice and white wine vinegar. The acid pair add both brightness and sharpness. I like them both together for this recipe.
- Salt and black pepper. As needed.
How to Make Ranch Dressing - the Recipe Method
Build the base. Whisk the mayonnaise, sour cream and buttermilk together in a medium bowl until smooth.
Add the rest. Stir in the fresh dill, chives, parsley, grated garlic, onion powder, garlic powder, lemon juice, vinegar, salt and pepper. Whisk it together.
Chill the bowl. Cover and refrigerate at least 2 hours. Overnight is better. This isn't optional. Fresh out of the bowl it tastes like separate ingredients sitting next to each other. After a rest, it tastes like ranch.
Taste and adjust. Add a bit more salt if needed. It will likely thicken in the fridge from the chill. For a thinner dressing, add buttermilk a tablespoon at at time until you get it right where you want it.
BOOM! Done. Cool, creamy, herby ranch dressing, ready to calm down anything hot you're serving. How are you serving yours?
Recipe Tips & Notes
- Thick or thin as you prefer. This exact recipe has the proper thickness for a dip so it clings to whatever is being served. For a salad dressing, it's best to think with a bit of buttermilk. Swirl in 1 tablespoon at a time until you get just how you like it. For thicker, add another spoon or 2 of sour cream.
- Chop the herbs fine. I had a few clumps the first couple times I made this, which disappeared when I made sure to give the herbs some extra chopping.
- 2-3 day rest is perfect. It's great the first day, but awesome the next, even better on day 3. Make it ahead if you can.
What to Serve With Ranch Dressing
Salad dressing is the obvious choice, but ranch dressing has become such an American staple, you'll find it everywhere because it goes with so many dishes, especially spicy ones for it's cooling effect. Here are some great choices:
- Chicken Wings. Buffalo, hot honey BBQ, whatever you're serving. Are you team Ranch or team Blue Cheese? Let the arguments begin! See all of my Spicy Chicken Wings Recipes for ideas.
- Jalapeño poppers. Classic jalapeno poppers, grilled, smoked jalapeno poppers, just bring the ranch for dipping.
- Raw vegetables. Carrots, celery, bell pepper strips, cucumber, radishes.
- Pizza. Some people swear by this.
- Fried anything. Chicken tenders, fried pickles, onion rings, hush puppies. French fries for sure. I prefer it over ketchup.
- Salads. Obviously. It's a dressing.
- Baked potatoes. Add a spoonful on top with chives. Yum.
Heat Level and Spicy Options
Ranch dressing is not spicy, nor is it meant to be, but it's perfect on the side of spicy food as a cooling dipper. However, it totally works with spicy additions, which makes me quite happy. Hey, it's Chili Pepper Madness around here!
Fun Ways to Spice it Up:
- A pinch of cayenne, maybe 1/8 teaspoon for a touch of warmth.
- A few dashes of your favorite hot sauce. Your choice of sauce is a big factor.
- A spoonful of chipotle in adobo sauce for a smoky addition.
You can also blend a jalapeño and a 1-2 tablespoons fresh chopped cilantro for a jalapeño ranch, which is a great version.
Storage
Store your freshly made ranch dressing in an airtight container in the refrigerator. I like to use a small wide mouth glass jar to make it easy to grab a spoon or 2 when needed. It's easy to shake, too.
It will last 5 days or so if made with fresh herbs, closer to 10 days if made with dried herbs.
Don't freeze it. I tried this, and the dairy broke. It was grainy after I thawed it, not very pleasant.
That's it, my friends. I hope you enjoy the ranch dressing. Let me know if you make it, and tell me what you're dipping in it. I'd love to hear how it turned out for you.
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More Cooling Sauces and Dressings
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Ranch Dressing Recipe
Ingredients
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup buttermilk plus more to thin
- 1 tablespoon fresh dill minced
- 1 tablespoon fresh chives minced
- 1 tablespoon fresh parsley minced
- 1 small garlic clove grated
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Whisk the mayonnaise, sour cream and buttermilk together in a medium bowl until completely smooth.
- Add the dill, chives, parsley, grated garlic, onion powder, garlic powder, lemon juice, vinegar, salt and black pepper. Whisk until everything is evenly combined.
- Cover and refrigerate at least 2 hours, or overnight for the best flavor.
- Taste and adjust the salt before serving. For a thinner dressing, whisk in more buttermilk 1 tablespoon at a time.
Notes
- Yes, garlic is used twice. I love the combo of fresh garlic for the big flavor pop PLUS garlic powder for more background notes. It makes a difference. Try it and I think you'll agree. Most recipes only use one.
- No buttermilk? Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let it sit 10 minutes.
- Dried herbs. To use dried herbs instead, use 1 teaspoon each in place of the fresh tablespoons.
- Don't skip the chill. The flavor is noticeably better after resting. You'll definitely notice.
Nutrition Information
FAQs
What is ranch dressing made of?
Classic ranch dressing is made with a creamy base of mayonnaise, sour cream and buttermilk, along with dill, chives, parsley, garlic, onion powder and a little acid from lemon juice or vinegar.
Can I make ranch dressing without buttermilk?
You can, but it won't be quite the same. Buttermilk adds a signature tang and gives it just the right consistency. If you don't have it, stir 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit 10 minutes until it curdles slightly. Plain kefir also works well.
How long does homemade ranch dressing last?
It lasts about 5 days in an airtight container in the fridge when made with fresh herbs, or up to 10 days with dried herbs. It is best not frozen.
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