Make Homemade Ranch Dressing or Dip from scratch with simple pantry staples and fresh or dried herbs! It's delicious and so much better than the store-bought kind. Use it with fresh vegetables, chicken wings, on salads, or sandwiches!
Why This Recipe Works
What is your favorite salad dressing? I have a few but ranch is always on top of the list. It's my go-to for salads and dipping pizza crust in. I am not talking about the stuff from the bottle. I am talking fresh ingredients, creamy homemade buttermilk, tangy sour cream, mayo, and a little bit of seasoning. It's all you need to make the best ranch dressing (or dip!) from scratch. Just mix, chill and enjoy!
Homemade salad dressing is always better than store-bought. It is also one of the easiest pantry staples you can make in your own kitchen. Plus, you can adjust the ingredients and their amounts to your preference. I always add more dill because I love the flavor! Try it yourself and enjoy it next time you are making a salad!
- sour cream: it's the base of this dressing,
- mayonnaise: a must for the creamy texture,
- buttermilk: adds tang and helps to achieve the perfect drizzling texture; use my homemade buttermilk recipe to make it,
- fresh herbs: dill, parsley, and chives,
- seasoning: garlic powder, salt, and pepper,
- lemon juice: tangy and perfect for this dressing.
How to make homemade ranch dressing?
- Mix sour cream, mayo, and lemon juice in a bowl.
- Add seasoning and herbs and mix well.
- Add buttermilk, a little bit at a time. To make a dip, use less. To make a salad dressing, add the whole amount. Stir in well.
- Chill ranch in the fridge for at least 3o minutes before using.
How to make ranch dip?
Since a dip needs to have a thicker consistency, use buttermilk as the last ingredient, adding a little bit at a time, until you reach desired consistency. Serve with fresh vegetables (peppers, cucumber, carrots, broccoli, etc.), crackers, chips, or hot chicken wings!
Who invented ranch dressing?
Now, this is a cool story! The inventor of the dressing is Steve Henson, a Nebraska native, who moved to Alaska with his wife to work as a plumbing contractor in the late 40s. That's where he invented the dressing. Three years later, they moved to California, where they purchases a ranch in Santa Barbara county. They named it Hidden Valley Ranch. He served the dressing in the ranch kitchen and it was a huge hit!
Absolutely! I prefer fresh herbs (especially chives for this recipe) but dried work well too. Every tablespoon of fresh herbs equals 1 teaspoon of dried herbs so adjust your ingredients accordingly.
A ranch mix that you buy in a packet has buttermilk powder, dried herbs, garlic powder, onion powder, salt, and pepper. To use it in this recipe, you have to omit the ingredients it has. Use whole milk instead of buttermilk.
A homemade ranch can be kept in the fridge for up to two weeks. Store it in a jar with a lid so it doesn't absorb other foods' smells. Stir it before using it.
More homemade condiments:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Homemade Ranch Dressing (and Dip!)
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup buttermilk see note for homemade version
- 1 tablespoon lemon juice
- 2 teaspoons fresh dill
- 2 teaspoons fresh chives
- 2 teaspoons fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Finely chop herbs.
- Make buttermilk: add 2 teaspoons of apple cider vinegar to a glass measuring cup; add enough half and half or whole milk to make ½ cup of liquid.
- In a medium mixing bowl, whisk together sour cream, mayo and lemon juice.
- Add herbs, garlic powder, salt and pepper. Stir in well.
- Add buttermilk, a little bit at a time, until it reaches a desired consistency. Less for a dip, more for salad dressing.
- Use right away, but if you chill it for 30 minutes in the fridge, the flavor will be even better.
- One serving of a salad dressing is 2 tablespoons.
- This recipe makes about 1 1/2 cups of dressing.
- You can always add more herbs. I use a tablespoon of each.
- If using dried herbs, use 1 teaspoon of dried herb per 1 tablespoon of the fresh herb.
- Keep this dressing in the fridge for up to 2 weeks.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.