Homemade ranch dressing combines mayonnaise, sour cream, fresh lemon juice, and a blend of freeze-dried herbs to create a creamy, tangy dressing ready in minutes. This from-scratch version is fresher and more customizable than bottled alternatives.
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In a glass jar, combine the mayonnaise and sour cream.
Squeeze in the juice of half a lemon.
Season with salt and freshly cracked black pepper to taste.
Add the freeze-dried dill, chives, and parsley. Crush the herbs in your hands before adding to release more flavor.
Add the onion powder and garlic powder.
Pour in the almond milk to help thin the dressing to your desired consistency.
Stir everything together until well combined. For best results, let the dressing sit in the refrigerator for at least 30 minutes for the flavors to meld.
Refrigerate in an airtight container for up to 5 days; stir well before each use. No reheating needed.
Yes. Use 2–3 tablespoons fresh dill, 1.5 tablespoons fresh chives, and 1 tablespoon fresh parsley, finely chopped. Fresh herbs may add slight moisture; adjust consistency with more sour cream if needed.
Greek yogurt works well as a 1:1 swap for a tangier, higher-protein version. Buttermilk mixed with mayo also works, though the texture will be thinner.
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving; it may thicken slightly as it sits.
Yes. Substitute with 1/2 tablespoon white vinegar or apple cider vinegar for tang, or omit entirely for a milder flavor.
No. Mayo and sour cream are both dairy-based. Use vegan mayo and plant-based sour cream for a dairy-free version.
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