Homemade Creamy Dill Ranch Dressing

Pro tips

• Whisk ingredients in order (buttermilk first) to avoid lumps; finish with dill to preserve color and flavor.
• Let the dressing chill for at least 1 hour before serving—flavors meld and taste noticeably better than fresh.
• Use freeze-dried dill rather than fresh; it won't wilt and distributes flavor more evenly throughout the creamy base.
• Taste before serving and adjust salt, pepper, or dill to preference since seasoning mixes vary in saltiness.

Substitutions

• Sour cream → Greek yogurt (tangier, slightly thicker)
• Mayonnaise → Greek yogurt (lighter, less rich)
• Freeze-dried dill → 1 tbsp fresh dill plus 1 tsp lemon zest (fresher taste, use within 2 days)
• Ranch seasoning mix → homemade blend of garlic powder, onion powder, dried parsley, and black pepper

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 7 days; stir before each use as ingredients may separate slightly.

Can I make this dressing without buttermilk?

Yes. Mix equal parts milk and lemon juice or white vinegar and let sit 5 minutes to create a buttermilk substitute, or use Greek yogurt thinned with milk for a tangier version.

How long does homemade ranch dressing keep?

Store in an airtight container in the refrigerator for up to one week. The flavors deepen after 24 hours.

Can I make this without ranch seasoning mix?

Yes. Combine 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried parsley, ¼ tsp black pepper, and ¼ tsp salt, then add your freeze-dried dill.

Is this dressing suitable for a keto diet?

Yes. All base ingredients are keto-friendly; check your ranch seasoning mix for added sugars and adjust dill to taste.

Can I thin this dressing for a salad consistency?

Yes. Whisk in milk or buttermilk 1 tablespoon at a time until you reach your desired consistency.