Introduction

Homemade Ranch Dressing is a creamy, tangy classic that elevates salads, veggies, and snacks. Easy to make with simple ingredients, this DIY version is fresher and more flavorful than store-bought dressings.

A small clear glass jar filled with thick white ranch dressing with small green herb specks, a bamboo spoon lifting some of the creamy dressing above the jar showing its thick texture, in the background a white plate filled with colorful sliced vegetables including red bell peppers, green celery sticks, cucumber slices, and cherry tomatoes, all placed on a white marbled surface, soft natural light brightens the scene, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup milk
1 1/2 tablespoons lemon juice or vinegar
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon table salt
1/2 teaspoon black pepper

Instructions

Step 1: Whisk the milk and lemon juice in a bowl and let it stand for a few minutes to thicken.
Step 2: Stir in the mayonnaise and sour cream until the mixture is smooth and creamy.
Step 3: Add the dried parsley, dill, garlic powder, onion powder, salt, and black pepper. Whisk well to combine all the flavors.
Step 4: Pour the dressing into a mason jar or airtight container. Tighten the lid and refrigerate for at least 1 to 2 hours before serving to let the flavors meld.

Tips & Variations

Use buttermilk instead of milk and lemon juice for a tangier, thicker dressing.
Add fresh herbs like chopped chives or cilantro for a brighter flavor.
Adjust garlic and onion powder amounts according to your preference for a more intense taste.
For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and use a non-dairy milk.

Storage

Store the ranch dressing in an airtight container in the refrigerator for up to one week. Stir well before using, as ingredients may separate. It can be served chilled or at room temperature.

How to Serve

In the center, there is a white bowl with a blue rim filled with a creamy white dip sprinkled with small green chives on top; this bowl is placed on a white marbled surface. Surrounding the bowl, there are fresh vegetable layers arranged closely: at the top left are long green bell pepper slices, at the bottom left are curved red bell pepper slices, at the bottom center are round, light green cucumber slices with visible seeds, and at the right side are small, shiny red grape tomatoes densely packed together. The colors of the vegetables are bright and fresh, creating a vibrant contrast with the white dip and bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ranch dressing ahead of time?

Yes, allowing it to chill for at least 1-2 hours helps the flavors develop fully. It can be stored in the fridge for up to a week.

Is it possible to make ranch dressing without mayonnaise?

Yes, you can substitute mayonnaise with extra sour cream or use Greek yogurt to maintain creaminess and tang.

Homemade Ranch Dressing Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This homemade ranch dressing recipe delivers a creamy, tangy, and herb-packed dressing that’s perfect for salads, dips, and more. Made with simple pantry staples like mayonnaise, sour cream, and dried herbs, it’s quick to prepare and customizable to your taste preferences.

Author: Daniel
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 1 hour 5 minutes
Yield: About 1 1/2 cups 1x
Category: Dressing
Method: No-Cook
Cuisine: American

Ingredients

Scale

Liquids and Bases

1/4 cup milk
1 1/2 tablespoons lemon juice or vinegar
1/2 cup mayonnaise
1/2 cup sour cream

Herbs and Seasonings

2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon table salt
1/2 teaspoon black pepper

Instructions

Prepare the buttermilk base: Whisk the milk and lemon juice or vinegar together in a bowl, then let the mixture stand for a few minutes to thicken and slightly curdle, creating a buttermilk substitute.
Combine creamy ingredients: Stir in the mayonnaise and sour cream with the milk mixture until the dressing is smooth and creamy, ensuring no lumps remain.
Add herbs and spices: Mix in the dried parsley, dried dill, garlic powder, onion powder, table salt, and black pepper. Whisk thoroughly to evenly distribute the flavors throughout the dressing.
Chill and meld flavors: Transfer the dressing to a mason jar or airtight container, tighten the lid, and refrigerate for at least 1 to 2 hours to allow the flavors to fully develop before serving.

Notes

For a thinner dressing, add a little more milk until desired consistency is reached.
Use fresh herbs if available, but reduce the quantity slightly as they are more potent.
This dressing keeps well refrigerated for up to one week.
Adjust salt and pepper to taste before serving.
Use lemon juice for a brighter flavor or vinegar for a more tart dressing.

Keywords: ranch dressing homemade creamy dressing salad dressing dip herb dressing