Homemade Ranch Salad Dressing Recipe That's Creamy and Delicious
Creamy, tangy homemade ranch dressing made in minutes with mayo, sour cream, buttermilk, and fresh herbs—perfect for salads or dipping.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Airtight jar or container
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk plus more to thin if needed
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp fresh parsley finely chopped (or 2 tsp dried)
- 1 tbsp fresh dill finely chopped (or 1 tsp dried)
- 1 tbsp fresh chives finely chopped (or 1 tsp dried)
- 1 tbsp lemon juice fresh preferred
- 1/2 tsp Worcestershire sauce
- salt to taste
- black pepper to taste
Instructions
- Add the mayonnaise and sour cream to a medium mixing bowl and whisk until smooth.
- Pour in the buttermilk and whisk until creamy and evenly combined.
- Whisk in the garlic powder, onion powder, chopped parsley, dill, and chives.
- Add the lemon juice and Worcestershire sauce. Season with salt and pepper to taste, then whisk until fully blended.
- Taste and adjust: add more herbs, garlic, salt, pepper, or a splash more buttermilk to reach your preferred flavor and consistency.
- Transfer to an airtight jar or container and refrigerate for at least 30 minutes so the flavors can meld. Shake or stir before serving.
Notes
Storage: Keep refrigerated in a sealed container for up to 7 days; shake or stir before using.
Consistency: For thicker dip, use a little less buttermilk or add an extra spoonful of sour cream. For thinner dressing, whisk in more buttermilk (or a splash of milk) a little at a time.
Herbs: Fresh herbs taste brightest, but dried herbs work—use about 1/3 the amount when substituting dried for fresh.
Variations: Add a pinch of cayenne or a few drops of hot sauce for heat, or blend in 1/2 avocado for a creamy green version.
Consistency: For thicker dip, use a little less buttermilk or add an extra spoonful of sour cream. For thinner dressing, whisk in more buttermilk (or a splash of milk) a little at a time.
Herbs: Fresh herbs taste brightest, but dried herbs work—use about 1/3 the amount when substituting dried for fresh.
Variations: Add a pinch of cayenne or a few drops of hot sauce for heat, or blend in 1/2 avocado for a creamy green version.
Nutrition
Calories: 200kcal | Protein: 1g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 220mg