The Best Homemade Ranch Salad Dressing

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The Best Homemade Ranch Salad Dressing tastes better than anything store-bought and only takes a few minutes to make. Ranch dressing is delicious on salads and as a dip for fresh vegetables.

We love dipping pizza in ranch and these spicy chicken bites are awesome with ranch on the side too.

Homemade Ranch Salad Dressing - get the recipe at barefeetinthekitchen.com

There aren’t all that many recipes here on the blog that I label as “the best.” With nearly 1,500 recipes here, there are less than 20 that have truly earned that label.

I figure that everyone’s tastes are different and who knows if someone else’s opinion on the “best recipe ever” is going to match mine? These recipes though? They really are the best of the best.

And this ranch salad dressing? It is hands down the BEST Ranch Salad Dressing that I have ever tasted.

Without fail, the people who try it, have all agreed. Just scroll through the comments to see how everyone raves over it.

Homemade Ranch Dressing

Plenty of garlic, dill, and other spices make this a memorable ranch dressing. Just thin enough to pour smoothly, without becoming too liquid or watered down: the creaminess of the dressing is well balanced by the tang of the fresh lemon.

This dressing has had a permanent place in my refrigerator for almost five years now.

The BEST Homemade Ranch Salad Dressing - get the recipe at barefeetinthekitchen.com

My kids reach for this Ranch Salad Dressing or our Homemade Ranch Dip at least once, if not twice, a day to eat with fresh vegetables.

Most nights, I set out our produce boxes and a bowl of this ranch dressing each day as I am getting ready to make dinner. The kids happily snack on vegetables for half an hour or more while we chat and cook dinner.

This is easily the most popular salad dressing I make. We have friends that insist I bring this Homemade Ranch Salad Dressing along every time we get together for a meal.

Everyone who has tasted this dressing has been convinced at first bite that they need to make it for themselves. This recipe has become not only the most popular salad dressing on this website but one of the most popular recipes overall.

After all, what’s not to love about the BEST ranch dressing you’ll ever taste?

Homemade Ranch Salad Dressing tastes better than anything store-bought and only takes a few minutes to make! - get the recipe at barefeetinthekitchen.com

Salad Dressing Recipes

For more great dressing recipes to try, Honey Lime Jalapeno VinaigretteCreamy Poppyseed Dressing, and these Balsamic Vinaigrettes are a few more of my go-to homemade dressings.

I have this Avocado Lime Salad Dressing by Inside BruCrew Life and this Green Goddess Salad Dressing by Kalyn’s Kitchen on my future recipes to try list.

How To Make Ranch Dressing

  1. In a small bowl or jar, whisk together mayonnaise, sour cream and milk until smooth.
  2. Add the dill, parsley, chives, onion powder, garlic powder, salt, and pepper. Whisk to combine.
  3. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve.

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Homemade Ranch Salad Dressing

The Best Homemade Ranch Salad Dressing

4.74 from 286 votes
Perfectly tangy, creamy homemade ranch dressing tastes better than anything you could buy in a store.
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Prep Time: 5 mins
Total Time: 5 mins
Course: Salad
Servings: 24 1 tbsp servings (recipe makes about 1 1/2 cups)

Ingredients 

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • 3/4 - 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Instructions

  • Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Notes

I frequently swap plain white vinegar for the fresh lemon juice in this recipe. Both acids work beautifully to provide the perfect amount of tang in the dressing.

Nutrition

Calories: 45kcal · Carbohydrates: 1g · Protein: 1g · Fat: 5g · Saturated Fat: 1g · Cholesterol: 5mg · Sodium: 60mg · Potassium: 19mg · Fiber: 1g · Sugar: 1g · Vitamin A: 116IU · Vitamin C: 1mg · Calcium: 13mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 9/15/11 – recipe notes and photographs updated 1/16/19}

The BEST Homemade Ranch Salad Dressing Recipe #ranchdressing #ranch #saladdressing #salad

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. PJB says

    Thank you for this salad dressing recipe. Made it a couple of days ago for the first time exactly as outlined. The only caution I would make for others is that while the dressing taste is excellent the texture is very thin and liquidy with the 1/2 cup of milk which I used as directed — start with 1/4 cup of the milk for a more thicker dressing mixture and gradually add more milk for a thinner dressing to your taste.5 stars

  2. Jennifer Nielson says

    Delicious and easy to make. I’ve been on a make my own salad dressings kick sence the house ran out of dressing one day. It’s great how easy they are to actually make and this one is one of easiest. It was a hit on Thanksgiving, so good it changed some people’s opinions on ranch.5 stars

  3. Aga says

    Best ever!!! Had it with deep fried halibut fish, salad and home made fries. I never bought runch dressing in my life, I did have it in the past and never liked it.
    Delicious!!!

    Thank you,
    Aga

  4. Ty M says

    Normally I get Hidden Valley brand. This home-made version tastes very fresh and I like the fact that it has no MSG in it because MSG gives me a burpy aftertaste. My first attempt didn’t quite have the “zing” of the bottled stuff, even with three teaspoons of lemon juice, but I imagine experimenting with a little vinegar might get it just right. Thanks for the recipe!5 stars

    • Mary Younkin says

      I can’t even imagine what went wrong for you. How old are your spices? Did you substitute anything? Are you sick or having trouble tasting things? (Not trying to be rude, but I can’t even fathom this recipe being made as written and being “tasteless.”) We make this every single week and it is a very flavorful ranch recipe.

    • Talulah says

      I am actually replying to the blog owner. I cannot understand how you can reply so rudely to a negative comment. The fact that you say “I don’t mean to be rude” doesn’t make it any less rude. As we all know, taste is subjective, so what is the problem if someone wants to share their experience of NOT having liked it? Then you “blame” them indirectly: their spices are old, or (much worse, VERY impolite!) they have a physical problem?
      It is the same as someone not liking the colour of a dress and the designer answering with “I don’t mean to be rude, but… are you colour blind?”. I was going to try this recipe but I’ll skip because I do not like how you manage feedback. Also, if we are nit-picky, many other people also said that this or that was not perfect in the recipe, but you just answer “oh I am glad you LOVED it” and not even address their comments about things that could be improved.

    • Mary Younkin says

      Hey there, Talulah. For what it’s worth, I don’t usually reply to comments like this one, let alone publish something that is directed to me personally vs a comment about the recipe itself, but I’d like to clarify that at this time in our history (aka Covid) I can count over a dozen people I personally know who can not taste food, can not taste ANYthing at all, right now. Hence my question regarding the ability to taste at this time. I can see how you might have assumed I was being rude by “apologizing” in advance, but that was all that was meant by the comment. I make an effort to reply to ALL comments and I do publish all the negative ones as well. I’m not pointing blame at all, many people don’t know that spices can go bad or lose their flavors over the years. You are welcome to make it or not, visit again or not. I wish you only the best.

  5. Shannon Novotny says

    Hi! I love the recipe, but I’m on Weight Watchers and would love to know how much a serving is to go with the nutrition information you posted. I’m guessing 1 Tablespoon?

  6. Onionista says

    I had neither milk/buttermilk nor lemon juice on hand, so I substituted evaporated milk and pickle juice. I also added 1 Tbsp dried minced onion to thicken it up a skosh. The result was so fresh and delicious! I will never buy bottled ranch again!5 stars

  7. Haley says

    I love this recipe. One question- off a spoon this is everything I want it to be and more. On salad or veggies it seems to lose some of its pizazz. Should I try adding more herbs? I can’t quite put my finger on what it seems to be missing.5 stars

    • Mary Younkin says

      I would add a touch more salt and perhaps more dill as well, Haley. Depending on how I’ll be serving it, more dill is often a great addition. Instead of taste-testing on a spoon, I like to try it on raw vegetables to really know how it will work. I hope that helps!

  8. Marisa Gillen says

    Very tasty. I hate the shelf stable jarred kind and didn’t have refrigerated ranch. Go figure, I had all the ingredients foe homemade. This is very good though I may try the vinegar next time for more tang. Would you post how long it can keep in the refrigerator?

    Marisa G.5 stars

  9. Allan says

    Great taste and texture!!!! Made exactly as-is, except used half and half. This will be my new goto ranch recipe.5 stars

  10. EWilliams says

    What a fantastic recipe! The first time I made it I followed the directions exactly. The baseline recipe is a winner. I did make some changes. I use a tbsp of white wine vinegar, added more than the required fresh cracked black pepper, and a little more salt. The baseline recipe has great bones but the changes I made were done to being it closer to my favorite ranch dressing served at my local restaurant. That said, this recipe is a keeper. I’ve printed it so it won’t disappear from my recipe collection.5 stars

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