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How to make ranch dressing
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5 from 9 votes

Homemade Ranch Dressing

Homemade Ranch Dressing is fast, flavorful, and very easy! It's healthier than store-bought, packed with protein, and a refreshing way to enjoy salads, fresh veggies, and more! 
Prep Time5 minutes
Cook Time5 minutes
Chill Time2 hours
Course: condiment
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 24 1 tbsp servings (makes about 1 1/2 cups total)
Author: Rena

Ingredients

  • ½ cup light or homemade mayonnaise
  • ½ cup sour cream or full-fat yogurt
  • ⅓ cup buttermilk or regular milk
  • 1 tablespoon freshly chopped dill (or ¾ tsp dried dill)
  • 1 tablespoon freshly chopped parsley (or ¾ tsp dried parsley)
  • 2 tablespoons freshly chopped chives (or 1 tsp dried chives)
  • ¼ teaspoon onion powder (or 1 tbsp grated onion)
  • ½ teaspoon garlic powder (or 1-2 garlic cloves, minced)
  • ¼ teaspoon fine sea salt or to taste
  • ⅛ teaspoon finely cracked pepper or to taste
  • 2-3 teaspoon freshly squeezed lemon juice adjust to taste

Instructions

  • If using fresh herbs, finely chop them using a sharp chef's knife. (1 tablespoon freshly chopped dill , 1 tablespoon freshly chopped parsley, and 2 tablespoons freshly chopped chives)
    Chop fresh herbs using a sharp knife.
  • In a large mixing bowl, combine ½ cup light or homemade mayonnaise, ½ cup sour cream or full-fat yogurt, ⅓ cup buttermilk or regular milk, and 2-3 teaspoon freshly squeezed lemon juice.
    In a large bowl, add mayo, sour cream, and fresh herbs.
  • Add ¼ teaspoon onion powder and ½ teaspoon garlic powder, whisking until well incorporated.
    Add lemon juice to bowl.
  • Stir in chopped/dried herbs and season with ¼ teaspoon fine sea salt and ⅛ teaspoon finely cracked pepper, gently mix.
    Stir gently until well incorporated.
  • Transfer the dressing to an air-tight container and chill for a couple of hours before serving. You can keep this in the fridge for up to 1 week.
    Homemade Ranch Dressing in a jar on the counter.

Notes

  • Sour Cream or Full-Fat Yogurt: For a more protein-rich dressing, use full-fat or Greek yogurt. 
  • Mayo: For those who aren't fond of mayonnaise, can use Cool Whip or plain/Greek yogurt
  • Buttermilk or Regular Milk: Buttermilk will add a slight tang and a thicker consistency. However, regular milk is a good substitute. 
  • Dill: Fresh dill adds significantly more vibrant flavor, but dried can be used in a pinch. 
  • Parsley: Cut off the long, stalky ends and just chop the leaves. Or substitute dried. 
  • Sea Salt: Sea salt brings out the flavors in the dressing, but kosher salt can be used as well. 
  • Lemon Juice: I recommend using fresh lemon juice rather than store-bought lemon juice. 
  • Chop the herbs very finely for even distribution and a smooth texture. 
  • The dressing will be thin but will thicken as it chills in the refrigerator. 

Nutrition

Serving: 1tbsp | Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 66mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg