Homemade Ranch Dressing
This homemade ranch dressing combines mayonnaise, sour cream, and buttermilk with dried dill, chives, and parsley for a creamy, herb-forward dressing that's fresher and more customizable than store-bought versions.
This homemade ranch dressing combines mayonnaise, sour cream, and buttermilk with dried dill, chives, and parsley for a creamy, herb-forward dressing that's fresher and more customizable than store-bought versions.
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In a large mixing bowl, combine the mayonnaise, sour cream, and buttermilk.
Whisk the wet ingredients together until you have a smooth consistency.
Add the dried dill, chives, parsley, salt, and black pepper to the bowl.
Add the garlic powder and onion powder.
Whisk all the ingredients together until everything is well combined.
Transfer the dressing to a jar or airtight container for storage.
Store in an airtight container in the refrigerator for up to 1 week. No reheating needed; serve chilled as dip or dressing.
Yes. Store in an airtight container in the refrigerator for up to 1 week. The flavors deepen after a few hours, so making it 1–2 days in advance is ideal.
Mix 1 cup whole milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes. Alternatively, use Greek yogurt thinned with milk for a tangier version.
Yes, use 3 times the amount of fresh herbs (so 6 tbsp fresh dill, chives, and parsley combined). Add them just before serving to preserve color and flavor.
For thicker dressing, reduce buttermilk to ¾ cup. For thinner, add buttermilk 2 tbsp at a time until you reach desired consistency.
No. To make it dairy-free, substitute vegan mayo, coconut cream, and unsweetened plant-based milk, though the flavor profile will differ.
