Homemade Ranch Dressing

An easy classic creamy made from scratch Ranch Dressing Recipe prepared in less than five minutes. It tastes so much better than store-bought with all-natural ingredients.

Course other/salad dressing

Cuisine American

Keyword buttermilk ranch dressing, how to make ranch dressing, ranch dressing recipe

Prep Time 5

Servings cup

Calories 1231kcal

Author Beth Pierce

Ingredients

⅔ cup mayonnaise
⅓ cup buttermilk
⅓ cup sour cream
2 cloves garlic pressed
1/4 teaspoon onion powder
1 tablespoon finely chopped fresh chives or 1 teaspoon dried
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
kosher salt and fresh ground black pepper to taste
1-2 teaspoon fresh lemon juice

Instructions

In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth and creamy.
Add the garlic, onion powder, chives, dill, and parsley. Season with salt and pepper to taste.
Whisk in the lemon juice, adding more or less to taste. Store in an airtight container in the refrigerator.

Notes

Use fresh garlic and herbs whenever possible. Chop the herbs fairly fine. I know sometimes you can only purchase dried as I could only find dried chives at this time of the year.
I like to chill the ranch for several hours to let all the flavors co-mingle, and the consistency gets to its finest.
The lemon juice adds just a little bit of acidity, as does the buttermilk. Use 1-3 teaspoons depending on personal taste.
Milk can be substituted for buttermilk. Or make your own buttermilk by combining the milk with 1 teaspoon of lemon juice or vinegar. Let it sit for a few minutes before proceeding with the rest of the recipe.
Store the dressing in an airtight container in the refrigerator for up to 6 days if the buttermilk and sour cream were fairly fresh.

Nutrition