Ranch dressing is a staple in many kitchens, prized for its creamy texture and versatile flavor profile. Making it at home is not only quick and easy but also allows you to control the ingredients, resulting in a fresher, more flavorful dressing than anything you’ll find in a bottle. Whether you’re using it as a dip for veggies, a drizzle over a crisp salad, or a tangy companion to wings and fries, this homemade ranch will quickly become your go-to condiment.
The beauty of this recipe lies in its simplicity. With just a few pantry and fridge staples—like mayo, sour cream, and a handful of dried or fresh herbs—you can whip up a batch in five minutes. The option to use Greek yogurt offers a lighter alternative without sacrificing the classic creamy taste. Herbs such as dill and parsley add a pop of freshness, while garlic and onion powders provide the familiar ranch zing.
What sets this homemade version apart is the balance of acidity and creaminess. A splash of lemon juice or vinegar cuts through the richness, bringing a bright note that elevates the entire dressing. You can also customize the thickness depending on your intended use—add a bit more milk or buttermilk to thin it for salads, or leave it thick for dipping.
Another advantage of homemade ranch dressing is that it doesn’t rely on preservatives or artificial ingredients. You’ll get the same delicious taste every time, and you can easily scale the recipe up or down depending on how much you need. Plus, it’s a great way to use up fresh herbs if you have them on hand.
This recipe is especially handy for busy weekdays or entertaining, since it can be made ahead and kept in the fridge. It tastes even better after it sits for a bit, allowing the flavors to meld beautifully. Once you try this version, you’ll be hard-pressed to go back to the store-bought kind.
Servings: About 1 cup
Total Time: 5 minutes
Ingredients:
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt for a lighter version)
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp chopped fresh parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1–2 tsp lemon juice or white vinegar
- Salt and black pepper to taste
- 2–3 tbsp milk or buttermilk (to thin, as needed)
Instructions:
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