Ditch the store-bought dressing, this creamy, tangy Homemade Ranch Dressing is a major flavor upgrade!
Last year, I traveled outside the U.S. for roughly eight months. Almost every day, I had the opportunity to taste new foods and try new flavors. Make no mistake, I was in foodie heaven. But during all that time, I never once came across ranch dressing. And as someone who grew up in the Midwest, where it’s practically a fixture on any menu or dinner table, I really started to crave it.
While I’ll always have a special affinity for the store-bought ranch dressing that I grew up with, I’ve realized that making ranch dressing from scratch makes a huge difference in the flavor. It’s so much creamier, zestier, and more herbaceous than the bottled kind. A drizzle of this homemade ranch on top of a refreshing salad is hard to beat, but it makes a pretty darn good dipping sauce for a wide range of foods, too.
Best of all, it only takes five minutes to whip up (and only 30 minutes to chill in the fridge). So the next time you’re out of ranch and looking to go buy another bottle, I urge you to grab the ingredients for this delicious recipe instead!
Is This Homemade Ranch Dressing Healthy?
While tasty beyond belief, ranch dressing is not the healthiest salad dressing to reach for. It is high in both fat and sodium. Therefore, I would be careful with your portion size, especially if you are on a low-fat or low-sodium diet. On the upside, though, by making your own dressing, it helps you avoid the added sugars and preservatives that are typically found in store-bought salad dressings. Also, you could lower the fat content in this recipe by opting for the reduced-fat versions of both mayonnaise and sour cream.
Can I Use Milk Instead Of Buttermilk?
Buttermilk is fermented milk, which gives it that signature tangy taste. And while regular whole milk is thinner and has a milder flavor, it can be used as a substitute in this recipe. However, to compensate for the difference in acidity, I highly suggest adding a tablespoon of either lemon juice or white vinegar into your dressing as well. This will help balance out the creaminess of the dairy ingredients and give the dressing a similar depth of flavor that buttermilk brings.
How Do I Store Leftovers?
As long as you store your homemade ranch dressing in an airtight container, it should last in the fridge for up to 2 weeks. However, if any of the dairy products were close to their expiration date, you should plan to use up the dressing sooner. I don’t recommend freezing any leftovers, as it would negatively affect both the taste and texture of the dressing.
Serving Suggestions
The best thing about homemade ranch dressing is its versatility! Plop a dollop on any meal and immediately enjoy the enhanced flavor. Obviously, a classic way to serve it is drizzled over a salad, such as this Chicken Cobb Salad or this Chef Salad. But it pairs so well with Buffalo sauce, too. I highly recommend serving it as a dip alongside these Buffalo Chicken Wings or Buffalo Cauliflower Bites. This dressing would also make a great dip for Steak Fries, Bacon-Wrapped Pickles, and Beer-Battered Onion Rings.
Recipe
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
- Add the parsley, chives, dill, garlic powder, onion powder, salt, and pepper. Whisk until all ingredients are well combined.
- Taste and adjust seasoning if necessary. For the best flavor, let the dressing chill in the refrigerator for at least 30 minutes before serving.
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