Ranch Dressing Recipe

I love making my creamy Ranch Dressing fresh from scratch because I use it in so many of my homemade recipes. It is smooth, tangy, and chilled, and it works just as well for salads as it does for dipping vegetables or drizzling over main dishes. I have it ready in 10 minutes and keep it in the fridge so it is always ready when I need it.

In my house, we are huge fans of “ranch everything”, so getting inspired to make this homemade ranch dressing came easily to me. I use it in many recipes on my blog, from my chicken bacon ranch casserole with potatoes to my bacon cheddar ranch pinwheels, which I made many times during the past holiday season because everyone loves ranch. I mean, it is creamy, tangy, and garlicky, and it elevates any meal in a way that is hard to resist.

I love how the herbs and fresh citrus flavor make it refreshing, so making it from scratch makes sense. I use it as a dip, mix it into savory dishes, and toss it into my favorite salads, adjusting the seasoning depending on what I need. As a mom who cooks many homemade meals, I like having something fresh that I can trust without added preservatives like the ones found in store versions. It comes together in one bowl in 10 minutes, chills quickly, and tastes even better after spending some time in the fridge, which I highly recommend.

Why you will love this recipe

• Quick and easy to prepare: I mix everything in one bowl, transfer it to a jar, and let the fridge do the rest. It is ready whenever I need it.
• Creamy and balanced: The combination of mayonnaise, sour cream, milk, and buttermilk creates a smooth texture that stays pourable but rich. Yum!
• Fresh herb flavor: My secret to giving this dressing a clean, savory taste that works with many meals is using dill, parsley, garlic, and fresh lemon juice.
• Perfect for everyday use: I use it on salads, as a dip for vegetables, and alongside simple dinners and main dishes.

What you will need

• Creamy base: I use mayonnaise and sour cream to create a smooth and rich foundation for the dressing.
• Milks: Whole milk and buttermilk help control the texture while adding light acidity.
• Flavor builders: Onion powder, fresh lemon juice, and minced garlic are must for this recipe.
• Fresh herbs: Dill and parsley define the flavor and give the dressing its fresh character.
• Seasoning: I finish with salt and ground black pepper, adjusting to taste after mixing.

How to make

Prepare the dressing: I add all the ingredients to a medium bowl and mix until smooth and fully combined. I transfer the dressing to a jar, close it tightly, and refrigerate it until chilled.

Taste and adjust: Before serving, I taste the dressing and adjust the seasoning as needed. I serve the dressing chilled and garnish with green onions or chives if I want.

Expert tip

Cool the dressing before assembling

My simple advice is to let the dressing rest in the refrigerator before using it. Why? because when it is used right after mixing, the flavors have not had enough time to come together and the texture can be slightly loose. After chilling, the dressing thickens naturally, the herbs become more aromatic, and each spoonful tastes absolutely amazing.

More tips to consider:

• If I do not have a lemon on hand, I use plain white vinegar to add the tang I want, and it blends smoothly into the dressing.
• I sometimes add Dijon or dry mustard when I want another layer of flavor, especially when serving the dressing with heartier meals.
• Using whole milk instead of regular milk makes the dressing noticeably creamier and more rounded in texture.
• I wait to season until after chilling so I can taste the dressing the way it will be served and adjust it properly.
• I always whisk the dressing well to fully dissolve the seasonings and avoid any grainy texture.

Recipe variations and add-ins:

• More herb flavor: I add 1 to 2 extra teaspoons of fresh dill or parsley when I want the herb flavor to stand out more.
• Pourable texture: I stir in 1 to 2 tablespoons of extra milk when I plan to use the dressing on salads so it pours easily.
• Dip ready: To make it thicker, I reduce the milk by 1 to 2 tablespoons for dipping vegetables or serving with snacks. This is my favorite option.
• Citrus lift: I add 2 tablespoons of fresh orange juice to give the dressing a lively flavor that makes salads taste fresh and light.
• Hint of sweet: For extra sweetness, I stir in 1 tablespoon of honey or maple syrup.

Serving suggestions:

Since my family enjoys salads, I use this ranch dressing as a light lunch with fresh greens or raw vegetables when I want something satisfying on the table. I especially enjoy pairing it with salads like my cucumber feta salad or my broccoli and cauliflower salad because the creamy texture works so well with crisp vegetables.

Since I like hosting a lot, this dressing is a lifesaver! It tastes great alongside my oven roasted asparagus or as a dip served with main dishes like my panda express orange chicken copycat or Greek salmon salad, which is always a highlight. I also like keeping a jar in the fridge because it makes snacks and next day lunches much easier to enjoy, especially on busy weekdays.

How to store leftovers:

• Refrigerate: I keep the ranch dressing in a sealed jar in the refrigerator.
• Shelf life: I store it for up to 10 to 14 days and always give it a good stir or shake before serving.

Frequently asked questions

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