Homemade Ranch Dressing
on Apr 23, 2021, Updated Jan 30, 2025
This post may contain affiliate links. Please read our disclosure policy.
A restaurant-quality version of the classic salad dressing we all crave: fresh, creamy, and tangy.
Why is ranch dressing so good? A question that we could spend a lot of time debating, but let’s do that while eating a fantastic salad with ranch dressing, shall we? Creamy and cool, herby with a touch of garlic, tangy and rich. It’s one of the most popular salad dressings in the country for good reason. In this easy recipe, fresh herbs and ingredients make homemade ranch dressing so much better than store-bought bottles or the powdered stuff from a package.
DIY ranch dressing is great on any kind of crunchy lettuce salad, and it’s also a terrific change of pace as a pasta salad dressing; try it on a BLT Pasta Salad. Then dollop it on chicken and dunk a slice of cold pizza in it (trust me, it’s weird, but it’s still delicious!). Also perfect as a dunk for chicken wings and even french fries.
If you’re into homemade creamy dressings, you’re also going to want to check out Avocado Ranch Dressing, this Blue Cheese Dressing, and this tangy buttermilk dressing.
Table of Contents
Homemade Ranch Salad Dressing: A restaurant-quality homemade version of the classic salad dressing we all crave: fresh, creamy and tangy.
When they were young, two of my nieces would essentially only eat a fresh vegetable if there was ranch dressing to dip it in, and I think they represent a significant portion of the kid population. There are decent bottled dressings out there, but nothing compares to the freshness of a homemade ranch dressing, and it’s quite easy to make. Plus, it will last for a week in the fridge, so salads a-plenty for everyone.
And, when we were shooting the ranch dressing for my first cookbook, The Mom 100 Cookbook. The head of the Saveur Test Kitchens (where we were shooting the book’s photography) said this was the best ranch dressing she’d ever tried, and insisted that this was one item she wanted to take home from the shoot. I count that amongst my favorite small victories.
Ranch Salad Dressing Ingredients
- Mayonnaise – I use equal amounts of mayonnaise and sour cream for a perfect amount of creaminess.
- Sour cream – Gives this dressing its thick texture and creamy flavor.
- Buttermilk – The acidity of the buttermilk gives this creamy dressing a nice balance. If you don’t have it, you can quickly make your own buttermilk with regular milk and a bit of white vinegar or fresh lemon juice! Or if you do have it, this is one of the best ways to use up leftover buttermilk.
- White wine vinegar – Makes the ranch slightly tangy.
- Parsley – Fresh parsley is essential here. Dried parsley won’t give it that same herby freshness.
- Dill – Use half a teaspoon of dried dill or 1 full teaspoon if you have fresh dill.
- Thyme – I like dried thyme here, and it saves you the hassle of getting those tiny leaves off the stem.
- Garlic – Either minced garlic or dried granulated garlic will work in this recipe.
- Sweet paprika – The main kinds of paprika are sweet, hot, and smoked. I find that the sweet paprika works best in ranch dressing because you want to get the paprika flavor without as much potency or spiciness.
- Dijon mustard – Adds a little kick of spicy flavor.
- Salt and pepper – To taste. I recommend tasting the salad after dressing it to adjust for salt and pepper.
Ranch Dressing Variations
- Ranch dip: If you want to make a thicker version of this recipe, reduce the buttermilk to 2 to 3 tablespoons. Now, you have a more substantial dip for crudités or chips.
- Lower-fat ranch dressing: Use low-fat mayo and substitute 1% Greek yogurt for the sour cream.
- Add a tablespoon or two of minced chives.
How to Make Ranch Dressing From Scratch (plus a simple salad!)
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, parsley, thyme, oregano, garlic, paprika, salt, and pepper.
Kitchen Smarts
You can also mix the dressing in a food processor or blender.
- Make the salad: To make a simple salad that is the perfect canvas to highlight the delicate yet creamy dressing, combine 6 cups washed and dried torn lettuce, such as romaine, butter or Bibb, and arugula (or mixed), 1 cup peeled and thinly sliced seedless cucumbers, thinly sliced red onions, and 1 cup halved cherry or grape tomatoes or diced large tomatoes.
- Dress the salad: Add about 1/2 cup ranch dressing and toss well, adding more dressing as desired — don’t overdress your salad! Keep tossing until the dressing is evenly distributed amongst the salad ingredients before you decide to add more.
FAQs
Let’s be real: Ranch is not the healthiest salad dressing out there. This is because it is mainly made up of mayonnaise, sour cream, and buttermilk. However, though these ingredients are high in fats, they also have more protein content than a traditional vinaigrette. And you can use low-fat versions of the dairy products to cut back on fat and calories (see above). And if ranch dressing is the only thing that can get you or your kids to eat their nutritional-rich veggies, that’s a good thing.
Ranch dressing is made up of a base of mayonnaise, sour cream, vinegar, and buttermilk. These ingredients give ranch its signature creamy texture and tangy taste. It is seasoned with herbs and spices, including parsley, dill, thyme, garlic, paprika, and mustard. The seasonings add freshness and lots of flavor to this creamy dressing.
Ranch dressing and ranch dip have the same ingredients in different proportions. Ranch dressing is thinner and pourable so that it can coat the vegetables in a salad, while ranch dip is thick and sturdy so it can be scooped up by a celery stick or chip. In order to turn any ranch dressing recipe into a homemade ranch dip, increase the amount of mayonnaise and sour cream relative to the amount of buttermilk. (See above for tips.)
Storage
Homemade ranch dressing doesn’t have the shelf-life of store-bought options. Keep it in an airtight container or jar, and store it in the refrigerator for up to 1 week. After that, just make more!
What to Serve With a Salad with Homemade Ranch Dressing
More Salads and Creamy Salad Dressings
- Caesar Salad with Garlicky Croutons
- Slivered Wedge Salad with Buttermilk Dressing and Bacon
- Mixed Green Salad with Creamy Sesame Dressing
- Chopped Salad with Chicken and Blue Cheese Dressing
- Creamy Avocado Dressing
Pin this now to find it later
Pin It
Homemade Ranch Dressing
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ⅓ cup buttermilk
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried dill (or 1 teaspoon chopped fresh dill)
- ½ teaspoon dried thyme
- ¾ teaspoon finely minced garlic (or garlic powder)
- ⅛ teaspoon sweet paprika
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- In a small bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, parsley, thyme, oregano, garlic, paprika, salt, and pepper. You can also blend this up in a food processor or blender if you want a smoother dressing.
- Taste for seasoning and add more salt and pepper, if you like.
- Place salad ingredients in a large serving bowl, drizzle over the desired amount of dressing toss and serve.
Notes
- Ranch dip: If you want to make a thicker version, which serves as a more substantial dip for crudités or chips, reduce the buttermilk to 2 to 3 tablespoons; adjust so the dip is the thickness you like.
- Lower-fat ranch dressing: Use low-fat mayo and substitute 1% Greek yogurt for the sour cream. Greek yogurt is thicker, creamier, and has less of a tart-tangy taste than regular yogurt. It gets its thick texture from being strained so that the whey is removed from the yogurt. In many cases, it can be used as a substitute for sour cream, cutting down on the fat and calories in a recipe. It is full of protein and available in fat-free, 1%, 2% and whole versions, and as with milk, the more fat, the creamier the texture and the richer the flavor. Most Greek yogurt available here in the States is made with cow’s milk.
We’re having the simple salad with ranch again tonight. It’s a family favorite!
One cup of buttermilk has 99 calories and 2.2 grams of fat