Homemade Ranch Dressing
Homemade Ranch Dressing is a great dip for fresh veggies and is delicious on green salads. Learn how to make the best ranch dressing – it’s tangy, fresh and so creamy!
This easy ranch recipe takes just minutes to make. Once you try it, you won’t want to go back to store-bought dressing! Also try these homemade dressing recipes: simple vinaigrette recipe, balsamic vinaigrette recipe and Italian dressing recipe.
Homemade Ranch Dressing. If you haven’t tried it, you really should! Unlike store-bought ranch which can be filled with unpronounceable ingredients, this homemade ranch is made with real, recognizable ingredients. And the flavor can’t be beat. This dressing will take your salad or vegetable platter from boring to delicious!
I use a combination of Greek yogurt, sour cream, and buttermilk as the base of my homemade ranch. This recipe has no mayo. Instead I use Greek yogurt. The yogurt is creamy, tangy and full of healthy protein! You can sub mayonnaise for the Greek yogurt if you like.
This ranch dressing recipe will make your everyday side salads something to get excited about! But don’t stop at using this ranch as a salad dressing. My favorite way to enjoy this is as a homemade ranch dip for fresh veggies. Carrots, bell pepper sticks, cucumber, celery, broccoli florets, and even mushroom slices are all irresistible when dipped in this tangy dressing.
Ranch Dressing Ingredients
These are the ingredients you’ll need for this recipe. See the recipe tips below for ideas about ingredient substitutions.
- Plain Greek Yogurt: I recommend either full fat or low fat Greek yogurt in this recipe. Your dressing will be creamier, more flavorful and more filling.
- Sour Cream: Sour cream adds to that classic ranch flavor that we crave.
- Buttermilk: Buttermilk is used to thin out the dressing. It also makes the dressing deliciously tangy.
- Lemon Juice: Fresh lemon juice brightens up the flavor and balances out the other ingredients.
- Olive Oil: Olive oil helps to emulsify the dressing and makes it smooth.
- Dried Herbs: The ranch seasonings include chives, parsley and dill. I use dried herbs instead of fresh because they are convenient to keep on hand and I can just stir them into the dressing. If you want to use fresh herbs, you will need to use three times as much of each herb. You will also need to use a blender to incorporate the herbs into the dressing.
- Seasonings: Garlic powder, onion powder, salt and pepper add lots of flavor.
How to make Ranch Dressing
This recipe is really simple to make. All you have to do is combine all of the ingredients and whisk or stir them together. Be sure to mix the dressing until it is smooth and everything is well combined.
After you mix up the dressing, taste it and adjust the seasonings as needed. Your dressing might need a little more salt or garlic powder or dill, for example. Everyone’s tastes are different and the potency of dried herbs and seasonings can vary, so this step is really important.
Your homemade ranch will last for about one week, stored in an airtight container in the refrigerator. The exception is if one of the ingredients (sour cream, Greek yogurt, or buttermilk) will expire sooner than that.
- You can substitute mayonnaise for the plain Greek yogurt if you prefer.
- If you don’t have lemon juice, you can substitute apple cider vinegar or white wine vinegar.
- If you want a thinner dressing to pour on a salad, add more buttermilk until the dressing is your desired consistency. For a thicker ranch dip, use less buttermilk.
- If you don’t have buttermilk, try my easy buttermilk substitute in this buttermilk ranch recipe. You can also substitute milk but the dressing will be less tangy.
- After you mix up the dressing, taste it and adjust the seasonings as needed.
- If you have time, chill the dressing for a few hours before serving to allow the flavors to develop. Whisk or stir it to recombine before serving.
Homemade Ranch Dressing
- ½ cup plain Greek yogurt (or mayonnaise)
- ½ cup sour cream
- ½ cup buttermilk ((or milk) plus more as needed to thin dressing)
- 1 tablespoon lemon juice (or apple cider vinegar or white wine vinegar)
- 2 teaspoons olive oil
- ¾ teaspoon dried chives
- ½ teaspoon dried parsley
- ½ teaspoon dried dill weed
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Place all ingredients in a medium bowl, starting with just ¼ cup of the buttermilk. Whisk until well combined. Check the consistency and whisk in more buttermilk as needed to thin the dressing. Taste and adjust seasonings as needed.
- Store in an airtight container in the refrigerator. The dressing will last in the refrigerator for about one week, or as long as the individual ingredients (yogurt, sour cream, buttermilk) would stay fresh.
- If you don't have buttermilk, try this easy homemade buttermilk substitute.
- Use less buttermilk for a thicker ranch dip. Use more buttermilk for a thinner salad dressing.
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