This homemade ranch dressing is a rich and creamy blend of mayonnaise, sour cream, buttermilk and plenty of herbs and seasonings. This dressing is SO much better than the store bought kind and also happens to be super easy to make.
One of my daughters is obsessed with restaurant style ranch dressing, so I decided it was time to try making it myself. This homemade ranch dressing is full of zesty flavor, and comes together in just minutes.
Ranch dressing ingredients
The ingredients for this salad dressing start with a base of mayonnaise, sour cream and buttermilk. The creamy base is flavored with a variety of ingredients including garlic, vinegar, mustard, Worcestershire sauce and plenty of fresh and dried herbs.
How do you make homemade ranch dressing?
Place mayonnaise, sour cream, buttermilk, Dijon mustard, apple cider vinegar, fresh herbs and dried herbs in a bowl or jar. If you’re using a bowl, whisk the mixture until it is well combined. For a jar, seal the jar and shake until blended. Refrigerate for at least 30 minutes, then serve and enjoy.
Tips for success
- For the best results, I recommend using full fat mayonnaise and sour cream. The light versions just aren’t quite as creamy.
- If you don’t have fresh herbs on hand, you can use dried herbs, although I really prefer the flavor of the fresh herbs. Use 1/3 of the amount of dried herbs, as dried herbs are more potent.
- It’s best to chill the ranch for at least 30 minutes before you serve it so that the flavors have time to meld together.
- If you want a completely smooth dressing, puree it in a food processor or blender instead of mixing with a whisk.
- This makes a dressing with a thinner, pourable consistency. If you’re looking for a thicker consistency to use as a dip, you’ll want to reduce the amount of buttermilk by half.
- Need ranch to serve a crowd? This recipe can be easily doubled or tripled.
Ranch dressing starts with a creamy base of mayonnaise, sour cream and buttermilk. Numerous flavorings are added to the base including mustard, vinegar, garlic and plenty of herbs.
This ranch dressing will stay fresh in the refrigerator for up to 5 days. Store it in an airtight container or a sealed glass jar.
Homemade ranch dressing flavor variations
I love this dressing as-is, but you can change up the ingredients to add different flavorings to your ranch.
- Bacon Ranch: Add 4 slices of finely diced cooked bacon.
- Chipotle Ranch: Stir in 1-2 minced canned chipotle peppers, along with 1/2 teaspoon chili powder.
- Avocado Ranch: Place all the dressing ingredients along with 1 small diced avocado in a blender or food processor. Puree until smooth.
- Roasted Garlic Ranch: Add 1 tablespoon finely chopped roasted garlic cloves.
- Buffalo Ranch: Stir in 2 tablespoons of Frank’s Red Hot Sauce or a similar buffalo wing sauce.
I make a batch of homemade ranch dressing almost every week, and we use it on salads, as a dipping sauce, and even on sandwiches! You simply can’t go wrong with this classic dressing, and you’ll never want to use the store bought bottle again.
More great recipes for ranch lovers
- Homemade Ranch Dip
- Baked Bacon Ranch Chicken
- Buffalo Ranch Chicken Dip
- Bacon Ranch Dip
- Chicken Ranch Tacos
Homemade Ranch Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup buttermilk
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon green onions thinly sliced
- 1/2 teaspoon garlic minced
- 2 teaspoons fresh parsley minced
- 2 teaspoons fresh dill minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Place all of the ingredients in a medium bowl or a jar.
- If using a bowl, whisk everything together until well combined.
- For a jar, seal the jar and shake well to combine.
- Chill the dressing for at least 30 minutes, then serve and enjoy.
- The dressing will stay fresh in the refrigerator for up to 5 days.
- I think that fresh herbs taste best in this recipe, but you can use dried herbs if that’s what you have on hand. You’ll want to use 1/3 of the amount of dried herbs because they have a stronger flavor than fresh herbs.