This Homemade Ranch Dressing is the best tasting dressing! Buttermilk, mayonnaise, sour cream and the perfect blend of seasonings and garlic!
HOMEMADE RANCH DRESSING
I just love a good salad. Crispy green lettuce. Red ripe tomatoes. Fresh cucumbers and crunchy croutons. And if you’re making a salad a meal, why not top it off with something special? Now, I got no bones against bottled dressing. I use it all the time and y’all have seen it make an appearance a couple times on the blog here. But when the salad is gonna be the star of my lunch or supper, every now and then I like to give her a pretty little dress to wear. Make her look real nice. And feel a little special. Put a little spring in her step.
It is actually pretty dang easy to make your own salad dressing if you got a few basic ingredients on hand. And the taste is really something special.
WHAT YOU’LL NEED:
mayonnaise
buttermilk
sour cream
sour cream
garlic
dried dill
dried parsley
onion powder
salt
pepper
HOW TO MAKE HOMEMADE RANCH DRESSING:
In a medium bowl, whisk together all ingredients.
You want to make sure you really mince your garlic. I have a garlic press so I used that but if you are chopping it up by hand, get it as finely minced as you can. The fresh garlic adds a ton of flavor to this dressing.
Store in a jar or bowl with a lid in the fridge for up to 2 weeks.
I think it gets even better tasting after it’s been in the refrigerator for at least a day. It really helps the flavors come together.
Enjoy!
HOMEMADE RANCH DRESSING
This Homemade Ranch Dressing is the best tasting dressing! Buttermilk, mayonnaise, sour cream and the perfect blend of seasonings and garlic!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Calories: 132
Ingredients
- 2/3 cup mayonnaise
- 1/2 cup buttermilk
- ½ cup sour cream
- 1 clove garlic finely minced
- 1 tsp dried dill (or 1 tbsp. fresh dill)
- 1 tsp dried parsley (or 1 tbsp. fresh parsley)
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- In a medium bowl, whisk together all ingredients.
- You want to make sure you really mince your garlic.
- I have a garlic press so I used that but if you are chopping it up by hand, get it as finely minced as you can.
- The fresh garlic adds a ton of flavor to the dressing.
- Store in a jar or bowl with a lid in the fridge for up to 2 weeks.
- This dressing will thicken up slightly as it sits in the fridge.
- Also, I think it gets even better tasting after it's been in the refrigerator for at least a day.
- It really helps the flavors come together.
Notes
If you want a thicker dressing, to use more for dipping, try substituting sour cream or plain yogurt for the buttermilk.
Nutrition
Calories: 132kcal | Carbohydrates: 1g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 349mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.1mg
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Bama Girl says
Brandie, thank you so much for sharing this recipe! You even answered my question about using sour cream or yogurt! Blessings from Bama!
Lisa says
Followed this recipe – it was SO good!! OMG!
Anita says
Love it. We LOVE salads (yours looks amazing) and I always make my own dressings. This was ridiculously good!!
Kiri W. says
Followed recipe exactly – this was FABULOUS!!
Sarah @ Homestyle Cooking Around The World says
This looks great- have been looking for a good homemade version to try.
Marla says
I can no longer tolerate lettuce, even spinach and romaine lettuce now bothers me, but I am of the OPINION that Ranch Dressing should be a FOOD GROUP!!!
From Valeries Kitchen says
There's nothing better than having a big old mason jar filled with homemade dressing in the fridge! Looks wonderful.
Maureen says
Can't buy ranch dressing in Australia (at least where I live) — I'm so glad to see your recipe!
Annie says
This was perfection! No changes needed!
DawnK says
One of the best ranch recipes I've made from Pinterest so far.
Anonymous says
Instead of mincing garlic, I use a grater and grate it. Much smaller pieces. Garlic powder would work with this also.
Anonymous says
Or try it with mincing the garlic by hand or in a manual food chopper. Using garlic that has been pressed thru a garlic press will give you a stronger garlic flavor over hand minced because you are also pressing the juices out. By hand mincing, you get a milder garlic flavor because you are keeping the juices inside each of the tiny pieces instead of "losing" the juice into whatever it is you're making. Depending on my mood/energy level, I'll either mince by hand with a chopping knife or use my Zyliss food chopper if I want the milder flavor.
Mindy Lowe says
I have made this dressing 3 times now since pinning it a couple months ago. It is the best homemade dressing I've ever tasted!! I used to use HVR buttermilk recipe pouches but they contain MSG, so I quit. We have a chain of pizza buffet/arcade restaurants where I'm from originally, Mr. Gatti's. They have the all time best ranch dressing ever n I have never found a recipe that came even close to theirs til this n I love it! Thanks so much for posting this blog! P.S. I have used Greek yogurt instead of sour cream n sour milk (1c milk:1T lemon juice or vinegar) in this recipe as well n it's just as good n less calories n more protein. I also used almond milk last time n couldn't taste a difference. So good!
Yum Yucky says
Oooo. Heyyy. I like this recipe. Just found your site. Gonna cruise around the place a bit.
kmac says
Yum! Thank you. 🙂
NSB Mom says
I made this yesterday! Easy and delicious. Wonderful!
Jess S says
I swear you have the luckiest family in the world, all this awesome food you make them! lol. We love ranch dressing, I'll be sure to try this!
Kay says
This of this is SO good! It seems to get thicker the longer it sits in the fridge. Also, buttermilk varies in thickness. It doesn’t matter to me though – this is THE BEST RECIPE!
debbie timmons says
LOVE your recipes.
caroline hawley says
Hi, can you please let me know how long you can keep this dressing for in a sealed glass container.
Doona Goddard says
to Debbie Timmons. I use tony chachere's Creole seasoning. all the right ingredients already added. use it on everything!
Susan Gearhart says
Have a quick question, I can't have mayo, I'm allergic to eggs. Is there anything else I can do to make this..I luv salad, but dressings are a tricky thing !!!
Freddie says
Thanks so much for the recipe! We are having hot wings and I didn't have any ranch. I was able to use the last of my homemade mayo. I didn't know it was so easy to make ranch.
Tina says
I am so glad I came across your website. It’s not even breakfast time yet and my mouth is already drooling! What is your favorite brand of bottled dressing IF you HAD to use it when homemade wasn’t an option… based on your taste preferences for this dressing I am super curious! Especially for Ranch, Italian, and Greek, plus any others you’d like to share! Thanks!!
Brandie @ The Country Cook says
Hi Tina! That is a tough one! I am always tasting and trying new dressings to see which store-bought ones I like. I think I’ve tried everything under the sun! LOL. I like Marie’s and Marzetti salad dressings (especially for Ranch.) I think they are at the higher end of the price scale though. Marie’s has a good Creamy Caesar dressing too. As for Italian, I like the Ken’s Northern Italian for a light dressing and their regular Italian is good too. Newman’s Own is a decent one as well. I think Ken’s Greek Salad Dressing isn’t too shabby either. Hope that helps!! I put links above just so you can see what the bottle looks like (the Marie’s and Marzetti brands will be in the cold section of the produce dept.)
vivian lee gerard says
going to make it now looks wonderful love love ranch dressing
Sara says
Ive tried so many ranch dressings. Your recipe is IT! Used milk with a 1/2 tsp vinegqr for the buttermilk and fresh parsley. The consistency is perfect the taste amazing. Thank you!
Lisa Spencer says
Is this a thin dressing? I am soooo tired of ranch dressing that won’t pour? I don’t want dip, I want dressing.
Brandie @ The Country Cook says
Hi Lisa – it is a thin dressing. However, it can thicken up as it sits overnight in the fridge. But you can always thin it out by adding a touch of milk to it and shake it up. 🙂