Elevate everyday meals with the best ranch dressing recipe, featuring a flavorful blend of herbs and spices. I like how simple pantry staples like black pepper, garlic salt, and dill weed come together with creamy ingredients to create a rich, versatile dressing. Whether I drizzle it over a crisp salad, use it as a dip, or slather it on a sandwich, this homemade ranch always impresses.
Why You’ll Love This Recipe
I love how this ranch dressing bursts with bold, savory flavors that put store-bought versions to shame. It’s incredibly easy to make, using ingredients I usually have on hand. I also appreciate how customizable it is—perfect for salads, dips, and even marinades. Plus, chilling it for a few hours allows the herbs and spices to meld beautifully, resulting in a creamy dressing that’s full of depth and character.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup black pepper
1 1/2 cups parsley flakes
½ cup garlic salt
2 tablespoons kosher salt
¼ cup granulated garlic
2 tablespoons dill weed
3/4 cup granulated onion
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon lemon juice
Directions
Mixing the Dry Ingredients: I start by combining the black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed in a large bowl. I make sure to mix them thoroughly to create an even distribution of flavors.
Creating the Dressing: When I’m ready to make the dressing, I whisk together 2 tablespoons of the dry mix with 2 cups of mayonnaise, 2 cups of buttermilk, 1 1/2 cups of sour cream, and 1 teaspoon of lemon juice. I stir until everything is smooth and fully incorporated.
Chilling for Flavor Fusion: I refrigerate the prepared dressing for at least 2 hours to let the flavors meld together beautifully. This step really transforms the dressing into something special.
Enjoying: After chilling, the dressing is ready for action. I love pouring it over salads, using it as a dip for fresh veggies, or spreading it on sandwiches for an extra flavor boost.
Servings and timing
This recipe yields approximately 3 ½ cups of dry mix and about 1 ¾ quarts of prepared dressing.
Prep Time: 10 minutes
Chill Time: 2 hours (recommended)
Total Time: About 2 hours and 10 minutes
Category: Salad Dressing
Method: Whisking, Mixing
Cuisine: American
Variations
I sometimes add a pinch of cayenne pepper for a bit of heat. When I want a zestier ranch, I increase the lemon juice slightly. For a more herbaceous flavor, I like mixing in a handful of finely chopped fresh chives or basil. And if I’m after a lighter version, I swap out the sour cream for Greek yogurt without losing that creamy texture.
Storage/Reheating
I store the ranch dressing in an airtight container in the refrigerator, where it stays fresh for up to one week. I always give it a good stir before serving since some separation can occur. Freezing isn’t ideal because the creamy base tends to separate after thawing, losing its smooth consistency.
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FAQs
How long does homemade ranch dressing last?
Homemade ranch dressing typically stays fresh for up to 7 days in the refrigerator when stored properly in an airtight container.
Can I make this ranch dressing thicker?
If I want a thicker consistency, I reduce the amount of buttermilk slightly or add a little more sour cream until I reach the desired texture.
Can I substitute Greek yogurt for sour cream?
Yes, I often substitute Greek yogurt for sour cream to make the dressing lighter and a bit tangier without sacrificing creaminess.
Can I make a smaller batch of this dressing?
Absolutely. I just scale down the dry mix and the creamy ingredients proportionally to suit how much dressing I need.
What can I use instead of buttermilk?
When I don’t have buttermilk, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk and let it sit for about 5 minutes to create a quick buttermilk substitute.
Conclusion
Making the best ranch dressing at home is easier than I ever imagined. With a simple blend of pantry spices and creamy ingredients, I create a dressing that’s fresher, more flavorful, and so much better than anything I can buy. I love how versatile and customizable it is, making it a staple in my kitchen for salads, dips, and beyond..
📖 Recipe:
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The best ranch
- Total Time: 2 hours 10 minutes
- Yield: About 1 3/4 quarts
- Diet: Vegetarian
Description
A rich, creamy ranch dressing made from pantry staples like black pepper, garlic salt, dill weed, and creamy ingredients like mayonnaise, buttermilk, and sour cream, perfect for salads, dips, and sandwiches.
Ingredients
¼ cup black pepper
1 1/2 cups parsley flakes
½ cup garlic salt
2 tablespoons kosher salt
¼ cup granulated garlic
3/4 cup granulated onion
2 tablespoons dill weed
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon lemon juice
Instructions
- In a large bowl, combine black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill weed. Mix thoroughly.
- To make the dressing, whisk together 2 tablespoons of the dry mix with mayonnaise, buttermilk, sour cream, and lemon juice until smooth and well incorporated.
- Refrigerate the dressing for at least 2 hours to allow the flavors to meld.
- After chilling, serve the ranch dressing over salads, as a dip, or as a spread for sandwiches.
Notes
Chill the dressing for at least 2 hours for best flavor.
Add cayenne pepper for a spicier version.
Use Greek yogurt instead of sour cream for a lighter dressing.
Store in an airtight container in the fridge for up to one week.
Shake or stir well before each use as separation may occur.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Whisking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
