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A spoon holds up creamy homemade ranch dressing above an open glass jar filled with more dressing, set on a dark blue surface with a green cloth nearby.
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Homemade Ranch Dressing Recipe

This homemade ranch dressing is cool, creamy and loaded with fresh herbs, made with a buttermilk, sour cream and mayo base. Ready in 5 minutes and so much better than bottled.
Prep Time5 minutes
Cook Time0 minutes
Chill Time2 hours
Course: Condiment, Salad
Cuisine: American
Keyword: buttermilk ranch, homemade ranch, ranch dip, ranch dressing
Servings: 12 tablespoons
Calories: 120kcal
Author: Mike Hultquist

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.
Storage: Refrigerate in an airtight container for about 5 days - 10 days if using dried herbs. I do not recommend freezing.
Makes about 1.5 cups.

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 196mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.1mg